One of our favorite ways to prepare Brussels sprouts is to treat them like a salad green. You can shred them up raw and dress them like you would a slaw. Or you can quickly blanch the leaves to give them a toothy but tender bite, which is what we’ve done in the following recipe. This Brussels sprout salad makes a great accompaniment to any fall meal.
4 cups brussels sprouts, halved, cored, leaves separated
2 tablespoons lemon juice
¼ cup fresh-squeezed orange juice
¼ cup We Olive Champagne Mimosa Vinegar
¾ cup We Olive Organic Meyer Lemon Olive Oil
½ medium head of radicchio, cored and thinly sliced
1 Red Bartlett pear, cored and sliced into thin wedges
Salt and pepper
4 oz. Manchego cheese, shaved
½ cup pecans, toasted
Zest of one lemon and one orange
Blanch Brussels sprouts in boiling salted water for 30 seconds; drain and immediately transfer to a large bowl of ice water to cool. Spin in a salad spinner to dry leaves (or pat dry with kitchen towels).
In a bowl, combine the lemon and orange juice with the vinegar. Slowly whisk in the Meyer Lemon Olive Oil until thoroughly combined. Season with salt and pepper to taste.
Combine the Brussels sprout leaves with the sliced radicchio and pears in a large bowl. Toss with enough vinaigrette to coat. (Any excess can be stored in an airtight container in the refrigerator for up to a week). Season with salt and pepper to taste.
Garnish the dressed salad with the shaved Manchego, toasted pecans, and lemon and orange zest. Serve.
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