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Brussels sprouts kosher salt walnut halves unsalted butter walnut oil shallot vinegar mustard sugar freshly ground black pepper head of radicchio Parmesan lemon zest
Viewed: 35 - Published at: 8 years agoIngredients
- 3 3/4 cups brussels sprouts, halved, cored, leaves separated
- Kosher salt
- 1/2 cup walnut halves, divided
- 2 1/2 tablespoons unsalted butter
- 1 tablespoon walnut oil plus more for drizzling
- 1 medium shallot, minced
- 3 tablespoons plus 2 teaspoons Champagne vinegar
- 1 1/4 teaspoons Dijon mustard
- Pinch of sugar
- Freshly ground black pepper
- 1/2 medium head of radicchio (about 5 ounces), cored and thinly sliced
- Parmesan (for shaving)
- 3/4 teaspoons finely grated lemon zest
Method
- Blanch brussels sprouts in boiling salted water for 30 seconds; drain and immediately transfer to a large bowl of ice water to cool. Spin in a salad spinner to dry leaves (or pat dry with kitchen towels). DO AHEAD:
- Crush 2 1/2 tablespoons walnuts with a rolling pin or the side of a knife; set aside. Melt butter with 1 tablespoon oil in a small saucepan over low heat. Add shallot and crushed walnuts; cook, stirring frequently, until shallot softens, about 2 minutes. Whisk in vinegar, mustard, and sugar. Remove vinaigrette from heat; season to taste with salt and pepper. DO AHEAD:
- Place brussels sprouts and radicchio in a large bowl. Pour walnut vinaigrette over brussels sprouts mixture and toss to coat well. Transfer to a serving dish. Using a vegetable peeler, shave cheese over. Sprinkle with lemon zest and remaining walnuts. Drizzle with walnut oil.
