25 December 2007

Warm Brussels Sprout and Shallot Salad with Pecans

Like most people I know, I look upon the end of the year as the beginning of a new one. The Christmas presents are barely opened when I begin making plans for all the projects I will finally get around to doing in the year ahead.

This year, the purchase of a new piece of furniture necessitated a bit of cleaning
and reorganizing - which meant I had to sit around paging through the 100 or so magazines piled in corners of the living and dining room. That was how I stumbled across a recipe for warm Brussels Sprout Salad, which inspired the following dish.

I buy Brussels sprouts each week; along with broccoli and red pepper; they are staples in my crisper. Shallots are also something I keep on hand.

Warm Brussels Sprout and Shallot Salad with Pecans
  • 16-20 large Brussels sprouts
  • 3-4 large shallots
  • tablespoon extra virgin olive oil
  • tablespoon unsalted butter
  • dash freshly ground pepper
  • dash fleur de sel
Wash and trim Brussels sprouts, removing outer leaves and base. Cut into thin slices. Drizzle with olive oil, toss, and place in a skillet or sauté pan. Brown slightly over medium heat until sprouts are just a bit limp. Remove from pan and set aside, covering to keep warm. Peel and slice shallots; using the same pan, brown shallots slightly in butter. Add pecans. Toss shallots and pecans with Brussels sprouts, adding a dash of fleur de sel and pepper.

I served this with a warm bacon dressing. A cranberry vinaigrette would be nice, too, or a mustard-y oil and vinegar blend.

This was the first course of our Christmas dinner, and it was a hit. We followed it with a big juicy ham rubbed with cinnamon and ground cloves and glazed with a cinnamon-y honey-and-apple-jelly blend and a side dishes of roasted root vegetables and candied sweet potatoes.

19 comments:

Kristen said...

I just got the "too many magazines" lecture from my hubby today. They are just too difficult to part with sometimes :)
Looks like you found a gem. This sounds great.

Mimi said...

Kristen, I was thinking of you when I ran across the January issues of my food magazines - all those lists of foods to try!

Betty C. said...

Thanks for reminding me that we haven't eaten them yet this year!

Hope you had a nice holiday...

Mimi said...

Ah, BC, I had four days off - and it was great! No grades to turn in this year - it used to get so busy just before the holiday. How about you?

Judy said...

I love brussel sprouts but my daughter who is living with me now doesn't so I have to sneak them in when she is not at home. She has also put me on a no new magazine or cookbook restriction. I just smile!! How can one do that?

Mimi said...

Judy, it seems we have a lot of magazine addicts here.

I'm telling you, these were the best Brussels sprouts ever.

Jann said...

this is one of my favorites~I could eat brussel sprouts everyday! Cheers to you!

Mimi said...

Thanks, Jann! I could eat this salad every day, too.

Lydia said...

Hope you had a lovely holiday, Mimi. I'm just learning to like Brussels sprouts -- at this point I need to roast the living daylights out of them in order to be able to eat them. But I'm working my way up to more refined dishes, so I'll save this recipe.

Mimi said...

Ah, but it you roast them too long, they taste bitter! Wasn't it Beaver Cleaver who didn't like Brussels sprouts, Lydia?

Terry B said...

Mimi--This dish sounds perfectly French in its careful use of a few simple ingredients to make something delicious. Hope you and your family are having a splendid holiday together.

Mimi said...

TerryB, we are indeed. I hope the same for you!

Farmgirl Cyn said...

Mimi...Sounds like a keeper, as most of yours always do! I love brussel sprouts too, but have never had them with a dressing. Just roasted with fennel...yum. Might have to get a bag for the weekend!

Fiona said...

I'll be adding Brussels Sprouts to my shopping list tomorrow !

Mimi said...

Cyn, this recipe was so good, we had it again on our anniversary, which was last night.

Fiona, I hope you can find them in summer in New Zealand!

Julie said...

My husband was just asking about a brussels sprout salad yesterday. Glad I checked here!

I haven't put together a list of new year resolutions yet (maybe "stop procrastinating" should be the first one!) but I am always telling myself to stop buying food magazines and then completely ignoring myself and doing it anyway. I don't think I'll even bother making a resolution about that.

Happy New Year, Mimi! Hope 2008 is a wonderful year for you.

Lisa said...

Oh, delicious, delicious! I love Brussels sprouts.

Anonymous said...

If you like brussels sprouts, check our April 2007 Bon Appetit (or epicurious) for one of my favorite dishes. "Chicken Saute with Wilted Endive and Brussels Sprouts". I think you will agree that is is great! It has become one of our staple meals! Happy new year. Lu

Chris Late said...

Mimi,

Tried this dish last night, and it's now my favorite brussel sprouts recipe. My husband kept commenting on the different flavors and textures. Merci!

Chris Late