Category Archives: brussels sprouts

Brussels a la Caesar

Posted on April 15, 2020 | Leave a comment

I combined two of my favorites Caesar Salad Dressing and raw brussels . I bought the bag of Shaved Brussels which took all the work out of having to cut them up and I made my salad dressing which is detailed below. I used shaved Parmagiano Reggiano Cheese to add some flavor and let it all marinate together for about an hour before serving. I like it a little wilted but of course it tasted kind of delicious right away. It is nice to be able to make salad a bit ahead of the meal without worrying about how wilted it will be. The Brussels are tough enough to stand up to anything and sit out for a while dressed. This is always perfect while you’re preparing the rest of your dinner.

I used a Food Processor -mini or regular. You can do it in a blender as well for the dressing.

Please continue to stay home and stay safe it’s the only defense we have against this crazy virus. 

 

If you love Caesar Salad and you love Brussels Sprouts this one’s for you.

Please follow me on Instagram@cookingwithcandi

Brussels Caesar Salad

Ingredients:

Caesar Salad : with Brussels

1 bag of shaved brussels sprouts — app. 1 lb.

2 cloves of garlic

1 egg yolk — if you don’t like the raw egg you can coddle it but I always just use a raw egg yolk

1 Tablespoon Dion Mustard- heaping

freshly ground black pepper

5 anchovies

2 Tablespoons Freshly Squeezed Lemon Juice

3 Tablespoons Olive Oil

1/2 Teaspoon Worcestershire Sauce

Shaved Parmigiano-Reggiano

Directions:

I use a food processor to make my salad dressing , you can use a mini or a regular sized one. I put the 2 cloves of whole garlic into the processor and chop them, then I add the 5 anchovies and mix all together.

Then add lemon juice, mustard, Worcestershire Sauce and egg yolk. I mix all together and then slowly add the olive oil in from the top stream the oil in. Add freshly ground black pepper after everything else is incorporated. I don’t add salt because anchovies are very salty.

Pour dressing on the Brussels and mix well. Let it sit for an hour or so if you have the time. Add the cheese and mix well.

*this salad can easily be doubled or Just make double the salad dressing and you’ll have it if you need more dressing depending on how dressed you like the salad. Dressing can stay in fridge for a few days ( raw egg) .

 

 

 

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Sauteed Brussels Sprouts

Posted on December 26, 2019 | Leave a comment

Easy and delicious way to serve up shredded brussels sprouts. Super easy if you buy them already shredded and even if you shred yourself in the food processor this couldn’t be faster or easier.

A perfect side dish to meats, fish and almost any protein. Although I am a big fan of roasting them this was a very tasty alternative and pan to table in less than 15 minutes!

I kept this vegetarian but you can also throw in diced pancetta and give it a little zing if you don’t want it simply vegetarian.

This is another wonderful recipe from Ina Garten’s book Cooking for Jeffrey.

Ingredients:

2 12 ounce packages of fresh Brussels sprouts , I bought them already shredded in Whole Foods or you can do yourself in the food processor with the large slicing disk.

2 Tablespoons unsalted Butter

2 Tablespoons good Olive Oil

Kosher Salt and Freshly Ground Black Pepper to taste — start with 1 1/2 teaspoons salt and 3/4 teaspoon pepper and add as you like

1 Tablespoon Syrupy Balsamic Vinegar–now this is the secret ingredient and don’t leave it out . This is available in most supermarkets today.

Obviously you can cut this recipe in 1/2 and just divide up all ingredients.

Directions:

Heat the butter and the Olive Oil in a 12 to 14″ inch saute pan over medium high heat. Add the Brussels , 1 1/2 Teaspoon Kosher Salt and 3/4 Teaspoon Pepper and saute stirring occasionally, app. 5-7 minutes. Saute till crisp-tender and still bright green. Taste for Salt and Pepper.  Remove from the heat source and stir in the Balsamic Vinegar, season to taste, and serve hot.

*Make sure you buy syrupy balsamic vinegar and not just plain balsamic vinegar. Also don’t over-cook or you’ll have a mushy mess on your hands.

 

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Brussels a la Caesar

Posted on January 10, 2019 | 4 comments

I combined two of my favorites Caesar Salad Dressing and raw brussels . I bought the bag of Shaved Brussels which took all the work out of having to cut them up and I made my salad dressing which is detailed below. I used shaved Parmagiano Reggiano Cheese to add some flavor and let it all marinate together for about an hour before serving. I like it a little wilted but of course it tasted kind of delicious right away. It is nice to be able to make salad a bit ahead of the meal without worrying about how wilted it will be. The Brussels are tough enough to stand up to anything and sit out for a while dressed. This is always perfect while you’re preparing the rest of your dinner.

I used a Food Processor -mini or regular. You can do it in a blender as well for the dressing.

Please continue to stay home and stay safe it’s the only defense we have against this crazy virus. 

 

If you love Caesar Salad and you love Brussels Sprouts this one’s for you.

Please follow me on Instagram@cookingwithcandi

Brussels Caesar Salad

Ingredients:

Caesar Salad : with Brussels

1 bag of shaved brussels sprouts — app. 1 lb.

2 cloves of garlic

1 egg yolk — if you don’t like the raw egg you can coddle it but I always just use a raw egg yolk

1 Tablespoon Dion Mustard- heaping

freshly ground black pepper

5 anchovies

2 Tablespoons Freshly Squeezed Lemon Juice

3 Tablespoons Olive Oil

1/2 Teaspoon Worcestershire Sauce

Shaved Parmigiano-Reggiano

Directions:

I use a food processor to make my salad dressing , you can use a mini or a regular sized one. I put the 2 cloves of whole garlic into the processor and chop them, then I add the 5 anchovies and mix all together.

Then add lemon juice, mustard, Worcestershire Sauce and egg yolk. I mix all together and then slowly add the olive oil in from the top stream the oil in. Add freshly ground black pepper after everything else is incorporated. I don’t add salt because anchovies are very salty.

Pour dressing on the Brussels and mix well. Let it sit for an hour or so if you have the time. Add the cheese and mix well.

*this salad can easily be doubled or Just make double the salad dressing and you’ll have it if you need more dressing depending on how dressed you like the salad. Dressing can stay in fridge for a few days ( raw egg) .

 

 

 

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Brussels Sprouts Slaw Salad

Posted on November 23, 2015 | Leave a comment

This Thanksgiving I am planning on making this delicious Brussels Sprouts Slaw Salad instead of a more traditional salad. It has a honey mustard dressing, it is super easy to prepare and very delicious. I am planning on leaving it on the table so people can eat it whenever they would like . It is a perfect side dish or starter salad. If you love Brussels this is a wonderful go to whether for Thanksgiving or any time.

You can certainly leave out the Parmesan Cheese if you want to keep it dairy-free. You can also substitute Feta or Goat Cheese if you would like. I doubled this recipe .

I promise to post pictures of the finished salad.

Ingredients:

1 lb. Brussels Sprouts ( fresh)

1/2 cup slivered almonds, toasted. You can use whatever kind of nuts you’d like , hickory smoked almonds are also great in here if you can find them.

1/3 cup tart dried cherries, or cranberries , craisins or raisins. Whatever you like. I chopped mine.

1/3 cup finely shredded Parmesan Cheese ( optional)

Honey Mustard Dressing:

1/4 cup olive oil

2 Tablespoons Apple Cider Vinegar

1 Tablespoon Honey

1 Tablespoon Dijon Mustard

1 minced garlic clove

1/4 teaspoon kosher salt

Directions:

Shred the sprouts; First cut off the tough ends of the sprouts and any browning outer leaves. Shred them in a food processor using the slicing blade, pressing the sprouts against the blade with the provided pusher. If you don’t have a processor , slice them as thinly as possible, and chop them up .

If you are using raw almonds, toast them over medium heat for a few minutes, stirring frequently in a frying pan. When they are fragrant and turning golden remove and cool down.

Whisk together the olive oil, vinegar, honey, mustard and garlic. I sometimes use my blender which really emulsifies the dressing.  In a medium to large bowl, toss the shredded sprouts with the almonds, chopped dried fruit, cheese and dressing .

Serve!

 

 

 

 

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