Roasted and Raw Brussels Sprouts Salad (with wild rice)

One of Chef Elisabeth’s side dishes for her Thanksgiving feast!

·         1 pound brussels sprouts

·         2 tablespoons fresh lemon juice

·         ¾ teaspoon kosher salt

·         1 small shallot, halved

·         2 tablespoons sherry vinegar

·         1 tablespoon Dijon mustard

·         1 teaspoon honey or maple syrup

·          Black pepper

·         5 tablespoons extra-virgin olive oil

·         1 ½ ounces Pecorino or Parm, shaved with a vegetable peeler (about 1 scant cup)

·         ⅓ cup whole raw almonds, roughly chopped

Trim the sprouts, cutting a good 1/4-inch off the bottom. Pull off the large leaves (you should have about 2 cups of them); set aside. Shred the remaining sprouts thinly, using a food processor fitted with the slicing blade, or use a knife to halve them through the core, then thinly slice them. You should have 5 to 6 cups.

Toss the shredded sprouts with the lemon juice and 1/4 teaspoon salt, and massage with your hands to tenderize them. Set aside.

Finely mince half the shallot and mix with the sherry vinegar, mustard, honey, 1/4 teaspoon salt and a few grinds of pepper. While stirring, slowly pour in 4 tablespoons oil, then drizzle the dressing onto the sprouts, mixing thoroughly. Toss in the cheese and place in a serving bowl. (Cover and refrigerate for up to 4 hours, if not serving right away.)

Heat the oven to 375 degrees. Thinly slice the other half of the shallot, and on a small baking sheet, combine the shallot with the reserved sprout leaves, almonds, remaining 1 tablespoon oil and 1/4 teaspoon salt. Toss to coat, then roast, tossing once or twice until the sprouts begin to crisp and brown, 10 to 12 minutes.

Place the hot ingredients on top of the salad (do not toss) and serve immediately, with more cracked pepper on top.

Serves 4-6

OPTIONAL WILD RICE:

·         2 teaspoons extra-virgin olive oil

·         1/2 cup onion, finely diced

·         2 cloves garlic, minced

·         1/4 teaspoon red pepper flakes

·         1 1/2 cups wild rice

·         1 3/4 cups low-sodium chicken or vegetable broth

Heat olive oil in a large sauce pan over medium heat.

Add onion and sauté until tender and translucent, about 2-3 minutes. Add garlic and red pepper flakes and sauté for 30 seconds.

Add wild rice and stir to coat in the oil. Add stock and bring mixture to a boil. Reduce heat to low, cover and simmer for 15-20 minutes until tender.

Meanwhile, prep Brussels sprouts as above.

When rice is cooked and cooled, add to salad above and dress.