Looking for the Cook's Country Brussel Sprouts Salad recipe.

house_cat · ‎03-09-2010

Does anyone have it? I tuned into the tail end of the show and missed it.

Thank you.

~ house cat ~

geegerbee · ‎03-09-2010

I saw the show and wanted the recipe, but on their website you have to sign up for a 2 week free trial before you can see the recipe. So I googled brussel sprouts salad and this one is close to the one on PBS:

http://www.epicurious.com/recipes/food/views/shaved-brussels-sprout-salad-with-fresh-walnuts-and-pec...

sunshine45 · ‎03-09-2010

@geegerbee wrote:
I saw the show and wanted the recipe, but on their website you have to sign up for a 2 week free trial before you can see the recipe. So I googled brussel sprouts salad and this one is close to the one on PBS:
http://www.epicurious.com/recipes/food/views/shaved-brussels-sprout-salad-with-fresh-walnuts-and-pec...

@geegerbee

thank you so much for this recipe!

we go to a restaurant that does this salad and we get it every single time we go. sometimes they change up the spices and or the nuts a bit also. they have also used pine nuts and pistachios. just saved this recipe to my pinterest!

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"The world is a dangerous place, not because of those who do evil, but because of those who look on and do nothing." - Albert Einstein

DiAnne · ‎09-22-2010

Is this it?

Brussels Sprout Salad with Cheddar, Hazelnuts, and Apples
Serves 8
3 tablespoons lemon juice
2 tablespoons Dijon mustard
1 small shallot, minced
1 garlic clove, minced
Salt and pepper
6 tablespoons extra-virgin olive oil
2 pounds Brussels sprouts, trimmed, halved, and sliced very thin
4 ounces sharp cheddar cheese, shredded (1 cup)
1 Granny Smith apple, cored and cut into 1/2-inch pieces
1/2 cup hazelnuts, toasted, skinned, and chopped

Whisk lemon juice, mustard, shallot, garlic and 1/2 teaspoon salt together in large bowl. Slowly whisk in oil until incorporated. Toss Brussels sprouts with vinaigrette, and let sit for at least 30 minutes or up to 2 hours.

Fold in cheddar, apple, and hazelnuts. Season with salt and pepper to taste. Serve.

queendiva · ‎03-12-2010

Look under America'a Test Kitchen recipes on air instead of CC.

Boehm Collector · ‎03-09-2010

Hi @house_cat .. here is one recie from Cook's Country:

Brussels Sprout Salad
From Cook's Country | October/November 2013

WHY THIS RECIPE WORKS:
Instead of roasted Brussels sprouts, we wanted a light, bright, raw preparation that was just as delicious. Shredding the Brussels sprouts super-thin is key, and letting them sit in the dressing for at least 30 minutes softens them fully and seasons them deeply. To flavor the salad, we chose a… read more

SERVES 8

Slice the sprouts as thin as possible. Shred the Pecorino Romano on the large holes of a box grater.

INGREDIENTS

3 tablespoons lemon juice
2 tablespoons Dijon mustard
1 small shallot, minced
1 garlic clove, minced
Salt and pepper
6 tablespoons extra-virgin olive oil
2 pounds Brussels sprouts, trimmed, halved, and sliced very thin
3 ounces Pecorino Romano cheese, shredded (1 cup)
1/2 cup pine nuts, toasted
INSTRUCTIONS

1. Whisk lemon juice, mustard, shallot, garlic, and ½ teaspoon salt together in large bowl. Slowly whisk in oil until incorporated. Toss Brussels sprouts with vinaigrette and let sit for at least 30 minutes or up to 2 hours.

2. Fold in Pecorino and pine nuts. Season with salt and pepper to taste. Serve.

HOW TO SLICE BRUSSELS SPROUTS
You can use the slicing disk of your food processor or slice the sprouts with a chef’s knife. Follow these steps to do the latter safely and quickly.

Boehm Collector · ‎03-09-2010

Hi @house_cat .. here is another recipe from Cook's Country:

Brussels Sprout Salad with Cheddar, Hazelnuts, and Apple
From Cook's Country | October/November 2013

WHY THIS RECIPE WORKS:
Instead of roasted Brussels sprouts, we wanted a light, bright, raw preparation that was just as delicious. Shredding the Brussels sprouts super-thin is key, and letting them sit in the dressing for at least 30 minutes softens them fully and seasons them deeply. To flavor the salad, we chose a… read more

SERVES 8

Slice the sprouts as thin as possible. Shred the cheddar on the large holes of a box grater.

INGREDIENTS

3 tablespoons lemon juice
2 tablespoons Dijon mustard
1 small shallot, minced
1 garlic clove, minced
Salt and pepper
6 tablespoons extra-virgin olive oil
2 pounds Brussels sprouts, trimmed, halved, and sliced very thin
4 ounces sharp cheddar cheese, shredded (1 cup)
1 Granny Smith apple, cored and cut into 1/2-inch pieces
1/2 cup hazelnuts, toasted, skinned, and chopped
INSTRUCTIONS

1. Whisk lemon juice, mustard, shallot, garlic and 1/2 teaspoon salt together in large bowl. Slowly whisk in oil until incorporated. Toss Brussels sprouts with vinaigrette, and let sit for at least 30 minutes or up to 2 hours.

2. Fold in cheddar, apple, and hazelnuts. Season with salt and pepper to taste. Serve.

HOW TO SLICE BRUSSELS SPROUTS
You can use the slicing disk of your food processor or slice the sprouts with a chef’s knife. Follow these steps to do the latter safely and quickly.

1. TRIM: Trim the stem end of each sprout and then cut each sprout in half through the cut end.

2. SLICE: With the flat surface on the cutting board, thinly slice each half.

Detail sfs shredded brussel sprout hazelnut apple salad 33