11 November 2013

Brussels Sprout Slaw

For part two of the Brussels-Sprouts-palooza, I bring you a guest post from my sister-in-law Meredith. She prepared this dish a few years ago when we were all together at my parents house in Nevada. I was so thrilled with the prospect of something raw and green that I requested it again last year for Thanksgiving in Virginia. In particular, this recipe is a nice antidote to the heavy Thanksgiving potato and stuffing dishes. The side-dish is simplicity itself, and as Meredith notes, the relative lack of "cooking" involved is ideal for a holiday where your oven and stove are otherwise occupied. Indeed, the one portion of the recipe that is cooked is the pecan topping which can be made a day ahead. 

I will admit I've attempted making this on my own, sans-Cuisinart. It is tricky getting the sprouts shredded in a manner that allows them to go completely raw. Still, it isn't impossible, just a bit more time consuming. The original recipe, published in Bon Appetit, calls for blanching of the sprouts. I find this unnecessary, especially with the acidity of the dressing and if you let the sprouts marinate for a time in the dressing before being served.  
Brussels Sprout Slaw 
From Epicurous

1 cup large pecan halves, chopped very roughly
1/4 cup pure maple syrup
1/2 teaspoon plus 1 tablespoon coarse kosher salt plus additional for seasoning
1/4 teaspoon freshly ground black pepper
1/4 cup whole grain Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons fresh lemon juice
1 tablespoon sugar
1/4 cup vegetable oil
1 1/2 pounds Brussels Sprouts, trimmed

Preheat oven to 325°F. Cover large cookie sheet with parchment paper. Whisk maple syrup, 1/2 teaspoon coarse salt, and 1/4 teaspoon pepper in small bowl. Add to nuts and toss to coat; spread on cookie sheet and bake nuts 5 for minutes. Remove from oven and stir with spatula, then return to oven and continue to bake until nuts are toasted and glaze is bubbling thickly, about 6 minutes. Immediately transfer nuts to a separate cookie sheet covered with a piece of parchment. Cool completely.

Whisk mustard, vinegar, lemon juice, and sugar in small bowl; whisk in oil. Season with coarse salt and pepper. Using a food processor fitted with 1/8- to 1/4-inch slicing disk, slice brussels sprouts OR, shred by hand with a sharp knife cutting lengthwise along sprouts. Transfer to large bowl. 

Toss sprouts with enough dressing to coat. Let marinate 30 to 60 minutes. Mix in 2/3 of pecans. Place slaw in serving bowl. Top with remaining pecans.

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