Ask Peg's Notes:
20 nicely firm heads of Brussel Sprouts Ask a question about this ingredient
2 tablespoons pine nuts Ask a question about this ingredient
1 medium clove garlic, pressed Ask a question about this ingredient
1/4 cup EVOO Ask a question about this ingredient
1 teaspoon lemon juice, fresh if possible Ask a question about this ingredient
1 teaspoon balsamic vinegar, white if possible Ask a question about this ingredient
1/2 teaspoon Dijon mustard Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
1/4 teaspoon coarse black pepper Ask a question about this ingredient
2 tablespoons finely minced green onions Ask a question about this ingredient
2-4 shakes Tabasco (optional) Ask a question about this ingredient
Discard any damaged outer leaves, then carefully separate leaves from each sprout and set aside.
Ask a question about this stepIn a small dry fry pan toast the pinenuts until very lightly golden and set aside.
Ask a question about this stepPrepare a bowl of ice water.
Ask a question about this stepBring a medium saucepan of salted water to a boil and drop th Brussel Sprout leaf petals into the boiling water. In 15 seconds, strain them and drop them into the ice bath to stop the cooking. This will brighten the green but still leave them al dente. Blot them with paper towels.
Ask a question about this stepIf serving immediately, whisk together the remaining ingredients except for the Parmesan and nuts (taste and adjust seasonings), toss with the leaf petals, arrange on four chilled plates and garnish generously with slivered Parmesan and pine nuts.
Ask a question about this stepIf not to be served immediately, refrigerate the petals in a sealed plastic bag and combine the dressing and greens when ready to serve garnished with Parmesan slivers and pine nuts...and enjoy!
Ask a question about this stepWow - this recipe looks amazing - it is such a fresh and light take on Brussel Sprouts - can't wait to try it out on my very own "B' Sprout Hater".
Wow - this recipe looks amazing - it is such a fresh and light take on Brussel Sprouts - can't wait to try it out on my very own "B' Sprout Hater".
Awesome salad. Added a few dried cranberries for a sweet surprise and used toasted sliced almonds instead of pinenuts. Really a versatile salad and holds up well, even dressed. Always a summer party favorite now instead of cole slaw.