Bobby Flay Brussel Sprout Salad Recipe
Bobby Flay creates bold flavors. This Bobby Flay Brussel Sprout Salad Recipe is amazing. It is very fresh.
Equipment
- Large mixing bowl
- Sharp Chef Knife
- Mandoline Slicer
- Small Glass Jar
- Large Serving Platter
- Measuring spoons
- Measuring cups
- Sturdy Tongs
Ingredients
- 1 lb Brussel Sprouts
- 1/2 cup Pomegranate Seeds
- 1/2 cup Toasted Walnuts
- 1/4 cup Pecorino Romano
- 3 tbsp Extra Virgin Olive Oil
- 2 tbsp Fresh Lemon Juice
- 1 tbsp Red Wine Vinegar
- 1 tsp Honey
- 1 tsp Dijon Mustard
- 1/2 tsp Kosher Salt
- 1/4 tsp Black Pepper
Instructions
- Shred the Sprouts: Use a knife to slice the sprouts thin. They should look like little green ribbons.
- Make the Dressing: Put oil, lemon, vinegar, and honey in a jar. Shake it very hard until it looks creamy.
- Toast the Nuts: Put walnuts in a pan for five minutes. They will smell very nutty and get brown.
- Combine the Base: Put the shredded sprouts in a large bowl. Pour half of the dressing over the greens.
- Add the Toppings: Toss in the pomegranate seeds and the walnuts. Add the Pecorino cheese to the bowl now.
- Final Toss: Pour the rest of the dressing over everything. Use tongs to mix the salad very well.
- Season and Serve: Taste the salad before you put it out. Add more salt or pepper if you need it.
Notes
➔ Use very fresh sprouts for the best crunch today.
➔ Shave the sprouts thin so they soak up dressing.
➔ Toast the nuts right before adding for extra flavor.
➔ Let the salad sit for ten minutes before eating.
➔ Always use fresh lemon juice instead of bottled juice.
➔ Add the cheese last to keep it very light.
➔ Chill your serving platter in the fridge before use.