Sunday, June 05, 2011
Red Cabbage Salad with Roasted Brussels Sprouts
I pulled this recipe out of the February issue of Food and Wine magazine. I like the idea of using crisp and sweet roasted brussels sprouts as the base for a salad. I went ahead and made it healthier (and simpler) by using my own vinaigrette formula and skipping the step of making garlic oil to drizzle on at the end. I also thought the magazine's addition of dried cranberries was sort of inexplicable, so I left that out too--although I'm sure they'd be tasty if that appeals to you.
After those omissions, I actually added more parmesan, since that's a flavor-boosting ingredient that I particularly appreciate. This was very tasty! And here's another plus: FW points out that cabbage and brussels sprouts are two veggies that typically have very little pesticide residue, making these extremely healthy and low-calorie vegetables even better for you.
You could add a protein (Sausage? Mmmm.) to turn this into a main dish. I didn't, and I can't remember for the life of me right now what I served it with. Pureed vegetable soup? Grilled cheese? Doesn't matter...
Roasted Brussels Sprouts with Cabbage and Pine Nuts
Adapted generously from this recipe in Food and Wine
The cabbage has the best texture if it is sliced very thin, so a mandoline would be handy here. If you don't have one, just make the effort with a sharp chef's knife. For 4 servings, use the larger amounts of pine nuts and cheese.
Serves 3 to 4
1 lb Brussels sprouts, quartered
3 Tbs extra-virgin olive oil, divided
Salt and freshly ground black pepper
2 Tbs fresh lemon juice or white wine vinegar
1 Tbs honey
1 tsp Dijon mustard
1/4 tsp chile powder (such as ancho)
few dashes cayenne pepper, or to taste
1 lb red cabbage, very thinly sliced, preferably with mandoline (about 4 cups)
2 to 3 Tbs toasted pine nuts
1 1/2 to 2 oz Parmigiano-Reggiano cheese, thinly shaved or grated
Preheat oven to 450 F and mist a rimmed baking sheet with cooking spray. Toss sprouts with 1 Tbs of the olive oil and season with salt and pepper. Roast until browned and tender, 15 to 20 minutes, tossing once.
In a small jar with a tight-fitting lid, combine remaining oil, lemon juice, honey, Dijon, chile powder and cayenne; shake until emulsified (or whisk in a small bowl).
Add cabbage to a large bowl. Add dressing and toss well; season with salt and pepper to taste (the cabbage will need some salt, but keep in mind that you're adding salted sprouts and salty Parmigiano too). Add Brussels sprouts and combine. Divide cabbage mixture among 4 plates. Sprinkle evenly with pine nuts and cheese and serve.