WARM BRUSSELS SPROUT SALAD RECIPES
WARM BRUSSELS SPROUT SALAD RECIPE | VALERIE BERTINELLI ...
Provided by Valerie Bertinelli
Categories side-dish
Total Time 20 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the pancetta and cook, stirring often, until rendered and crisp, about 6 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain.
- Increase the heat to medium high and add the Brussels sprouts, 1/2 teaspoon salt and a few grinds of pepper to the pan. Cook, stirring often, until bright green and slightly wilted, 2 to 3 minutes. Remove from the heat and drizzle in the vinegar; toss well to coat. Transfer to a bowl and top with the pancetta.
KALE AND BRUSSELS SPROUT SALAD RECIPE | NANCY FULLER ...
Provided by Nancy Fuller
Categories side-dish
Total Time 20 minutes
Cook Time 10 minutes
Yield 8 servings
Number Of Ingredients 11
Steps:
- In a food processor fitted with a slicing blade, shred the Brussels sprouts. Next, shred the kale. Add the garlic and shallot and shred. (Alternatively, shred and mince the vegetables with a knife.) Set aside.
- In a large bowl, whisk together the pecorino, olive oil, pine nuts, mustard, lemon zest and juice and salt and pepper to taste. Add in the shredded vegetables and toss well to combine. Let the salad sit for 10 minutes before serving to allow the dressing to permeate the greens.
Nutrition Facts : Calories 272 calorie, FatContent 24 grams, SaturatedFatContent 5 grams, CholesterolContent 15 milligrams, SodiumContent 510 milligrams, CarbohydrateContent 9 grams, FiberContent 2 grams, ProteinContent 9 grams, SugarContent 1 grams
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