Dec 17, 2012
Tossed with pecans, cranberries and a zesty orange vinaigrette, this easy Brussels sprouts salad is a festive addition to any holiday dinner table. If you want to serve this salad warm or hot, omit the ice bath and toss with vinaigrette just after the sprouts are cooked.
1 to 1 1/4 pounds Brussels sprouts, trimmed and halved
1 tbsp. orange zest
1/4 cup fresh squeezed orange juice
3 tbsp. sherry vinegar
2 tsp. grainy Dijon mustard
2 tsp. liquid honey
2 tsp. fresh chopped ginger
Tiny pinch each allspice, cinnamon, cloves and nutmeg
Salt and freshly ground pepper, to taste
Pinch cayenne pepper, or to taste
1/3 cup extra virgin olive oil
2 mandarins or clementines, segmented or 1 regular orange, segmented
1/3 cup chopped pecans, toasted
1/3 cup dried cranberries
Add Brussels sprout halves to boiling salted water. Cook until just tender crisp, about 3 to 4 minutes. Drain and transfer to ice bath to stop the cooking process. When cooled, drain well and pat dry. Set aside.
To make the dressing: Add orange zest, orange juice, sherry vinegar, grainy mustard, honey, ginger, spices, and salt and pepper to small bowl. Whisk to combine. Whisk in olive oil. Taste and adjust seasoning. Add more sherry vinegar, if you prefer a tarter vinaigrette and add more honey, if you prefer a sweeter vinaigrette.
Toss Brussels sprouts with vinaigrette. Add orange segments, pecans and cranberries. Toss to combine.
Yield: 6 to 8 servings.