Foodidude's Kitchen

Shaved Brussels Sprout Salad with Cranberry & Candied Walnuts

3/23/2016

Working beside Chef Michael Flynn has taught me a deal about the complexity of flavor that can be found within a simple recipe. One such example is this delicious and refreshing salad that has become the hit of every barbecue and backyard party I attend. I enjoy watching the bowl get passed around beneath raised eyebrows and curious stares. But the same response follows every tasting as, "Uh, Brussels Sprouts?" transform to "Wow! Brussels Sprouts?!" in a matter of seconds. I assure you, this salad will have you looking at Brussels Sprouts in an entirely new light and have you craving more!

Ingredients:

4 cups shaved Brussels Sprouts
1 cup homemade candied walnuts (see recipe)
1-1/2 cups dried cranberries
1 small red onion, thinly sliced
1/2 cup white wine vinaigrette (see recipe)
1 tsp sea salt
1/2 tsp freshly ground black pepper

Preparation:
Mixed all ingredients, chill and serve.

Candied Walnuts

1 cup walnuts
3 tbsp honey
3 tbsp sugar

Prep:

Preheat oven to 350º.
Spread walnuts on a sheet pan and toast for 10 minutes. Remove from oven and allow to cool.
Toss walnuts with honey, careful not to overcoat.
Coat with sugar and toss in a sieve or strainer to remove all excess sugar. You want it coated just enough to remove and stickiness.

White Wine Vinaigrette (Makes 1 cup)

1/4 cup extra virgin olive oil
1/2 cup canola oil
1/4 cup white wine vinegar
1 tbsp Dijon mustard
1 tsp sea salt
1/2 tsp freshly ground black pepper

Prep:

Combine olive oil, canola oil, white wine vinegar in a bowl and blend thoroughly using a whisk or immersion blender.
Add salt and pepper and continue to whisk or blend thoroughly.

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Crunchy Summer Chick Pea Salad

6/29/2013

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This is the perfect Summer salad to serve alongside grilled meats at a Barbeque or to take to a picnic.

What I really like about it is the variety of textures and crisp. fresh veggie goodness without all the sour cream or mayo that tends to cook and go bad in the sun.
I also like using green cauliflower because I just think it adds a color that pops off the plate, but the choice is all yours.
Either way, enjoy this crunchy summer treat!

Ingredients:

2 (15-ounce) cans chick peas, rinsed and drained
1/2 red onion, sliced and chopped
1 red bell pepper, diced
1 medium head green cauliflower
2 cloves garlic, minced
2-3 ribs celery, chopped
1 sprig fresh rosemary, finely chopped
1/4 cup red wine vinegar & 1/4 cup olive oil

1/2 cup of your favorite Greek or Italian dressing (I prefer Gazebo Room Greek dressing)
Salt and freshly ground black pepper, to taste

Preparation:

Mix oil, wine vinegar, garlic and rosemary and blend well. Set aside.
Combine vegetables in large bowl and add dressing (the mix above or store bought).
Mix thoroughly to coat veggies and add salt and pepper to taste.
Cover with plastic wrap and refrigerate for several hours to chill before serving. Mix every hour or so to distribute dressing evenly.

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Shaved Brussels Sprout Salad with Cranberry & Candied Walnuts

Crunchy Summer Chick Pea Salad

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