After combining the slaw with the dressing, be sure to let it stand for 15 minutes to slightly wilt the brussels sprouts.
Ingredients
1/2 cup pecan halves
1 1/2 tsp. plus 1/4 cup olive oil
1/4 tsp. kosher salt, plus more, to taste
1 tsp. sugar
Pinch of cayenne pepper
2 lb. brussels sprouts, trimmed and fibrous stems removed
1 small head radicchio, quartered and cored
2 Tbs. cider vinegar
1 Tbs. fresh lemon juice
2 Tbs. whole-grain mustard
2 Tbs. maple syrup
1/4 cup olive oil
Freshly ground black pepper, to taste
Preparation
Preheat an oven to 350°F.
In a small bowl, combine the pecans, the 1 1/2 tsp. olive oil, the 1/4 tsp. salt, the sugar and cayenne and stir to coat evenly. Transfer to a baking sheet and toast in the oven until browned, 10 to 12 minutes. Let cool.
Bring large pot of water to boil. Add 2 teaspoons salt. Add brussels sprouts. Cook until crisp-tender about 5 minutes. Drain; rinse with cold water.
Using a food processor fitted with 1/8- to 1/4-inch slicing disk, slice brussels sprouts and radicchio. Transfer to a large bowl and stir to combine.
In a small bowl, whisk together the vinegar, lemon juice, mustard and maple syrup. Slowly whisk in the 1/4 cup olive oil and season with salt and black pepper.
Add half of the dressing to the brussels sprout-radicchio mixture and toss well to combine, adding more dressing as needed. Let stand for 15 minutes to slightly wilt the brussels sprouts. Top with the pecans and serve immediately.
main ingredients:
type of recipe:
vegetable
type of dish:
side-dish
cuisine:
Germany
specific recipes:
quick-and-easy
season and occasion: Thanksgiving
dietary considerations:
Array
Type of meal:
lunch
