Shaved Brussels Sprouts with Toasted Walnuts and emulsified walnut oil dressing
“This simple yet elegant recipe plays with a contrast of flavor and texture– the subtle sweetness of Brussels sprouts is enhanced by thinly sliced shaving, the bright Brussels sprouts are a delectable powerhouse of nutrients and cell-protecting antioxidants and anti-inflammatory compounds.
In season in the fall, these cruciferous vegetables (like kale and cauliflower) have a subtle sweetness, which is enhanced by thinly slicing or shaving, and contrasted with bright lemon, savory shallot and crunchy, fragrant, toasted walnuts. The key to the dressing is to combine the shallot and garlic with lemon and salt and allowing it to stand for a few minutes to mellow and marry the flavors.”
Yield: 4-6 servings
- 1 cup walnuts, toasted* and chopped
- ¼ cup lemon juice
- 1 tablespoon minced shallot
- ½ clove garlic, minced
- ¼ teaspoon unrefined sea salt, or to taste freshly ground black pepper to taste
- ½ cup walnut oil
- 1-1/2 pounds Brussels sprouts, trimmed and sliced thinly on mandolin or by hand
1. In a small bowl or pitcher, combine lemon juice, shallot, garlic, salt and pepper. Stir to mix and let stand while preparing Brussels sprouts for flavors to marry.
2. In a blender, place lemon juice mixture and 1 heaping tablespoon walnuts. Blend at high speed until smooth. With the motor running, drizzle walnut oil in a slow, steady stream until emulsified. Season to taste with salt and pepper as desired.
3. In a large bowl, place Brussels sprouts and add dressing. Toss to coat evenly. Let stand for 15 minutes or longer for flavors to marry. Just before serving, add walnuts and toss to mix.
* To toast walnuts:
Preheat oven to 350˚F.
Spread walnuts evenly on a baking sheet and bake for 8-10 minutes, or until golden and fragrant.