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Winter Salad with Brussels Sprouts and Citrus




Difficulty:Easy
Prep Time:20 Minutes
Cook Time:10 Minutes
Serves:6

Nutritional Information

A great winter time salad with hardy Brussels sprouts and citrus.

Ingredients

  • Green Harissa
  • 2 2/3 serrano chile, seeds removed, chopped
  • 2 2/3 cups (packed) cilantro leaves with tender stems
  • 1 1/3 cups olive oil
  • 1 1/3 teaspoons ground caraway
  • 1 1/3 teaspoons ground cumin
  • Kosher salt, freshly ground pepper
  • Salad And Assembly
  • 2 2/3 lb. brussels sprouts
  • 2.7 tablespoons olive oil
  • 5.3 small citrus (such as navel or blood oranges or tangelos)
  • 8.0 tablespoons Champagne vinegar
  • 1.8 tablespoons poppy seeds
  • Kosher salt
  • 2 2/3 cups fromage blanc or plain whole-milk Greek yogurt
  • 2 2/3 teaspoons nigella seeds (optional)

Directions

  • 1. Green Harissa Purée chile, cilantro, oil, caraway, and cumin in a blender until smooth; season with salt and pepper. Do Ahead: Harissa can be made 3 days ahead. Cover and chill. Salad and Assembly Trim brussels sprouts; halve lengthwise. Pluck off outer green leaves and place in a large bowl. Very thinly slice half of brussels and add to bowl with leaves. Heat oil in a medium skillet over medium-high. Cook remaining brussels, tossing occasionally, until crisp-tender, about 5 minutes. Transfer to bowl. Trim ends from citrus; cut off peel and white pith. Cut 3 citrus in half lengthwise, then thinly slice crosswise. Working over a bowl, cut along membranes of remaining 3 citrus to release segments. Squeeze membranes and trim over bowl to release juices. Whisk 3 Tbsp. juice, vinegar, and poppy seeds in a small bowl; season dressing with salt. Discard remaining juice. Add citrus and dressing to bowl with brussels sprouts and toss; season with salt. To serve, spread fromage blanc over a platter. Arrange salad on top and drizzle with ¼ cup green harissa (save remaining harissa to use on roasted veg or grilled meat); sprinkle with nigella seeds, if using.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828