Winter Salad With Brussels Sprouts And Citrus Recipes

WINTER SALAD WITH BRUSSELS SPROUTS AND CITRUS

Winter Salad With Brussels Sprouts and Citrus image

Lots of texture and a range of flavors are brought out of the brussels sprouts by prepping them three ways in this recipe-leaves, raw slices, and sautéed halves.

Provided by Jessica Koslow

Yield Serves 8

Number Of Ingredients 14

Ingredients

1 serrano chile, seeds removed, chopped
1 cup (packed) cilantro leaves with tender stems
1/2 cup olive oil
1/2 teaspoon ground caraway
1/2 teaspoon ground cumin
Kosher salt, freshly ground pepper
1 pound brussels sprouts
1 tablespoon olive oil
6 small citrus (such as navel or blood oranges or tangelos)
3 tablespoons Champagne vinegar
2 teaspoons poppy seeds
Kosher salt
1 cup fromage blanc or plain whole-milk Greek yogurt
1 teaspoon nigella seeds (optional)

Steps:

Purée chile, cilantro, oil, caraway, and cumin in a blender until smooth; season with salt and pepper.
Trim brussels sprouts; halve lengthwise. Pluck off outer green leaves and place in a large bowl. Very thinly slice half of brussels and add to bowl with leaves. Heat oil in a medium skillet over medium-high. Cook remaining brussels, tossing occasionally, until crisp-tender, about 5 minutes. Transfer to bowl.
Trim ends from citrus; cut off peel and white pith. Cut 3 citrus in half lengthwise, then thinly slice crosswise. Working over a bowl, cut along membranes of remaining 3 citrus to release segments. Squeeze membranes and trim over bowl to release juices. Whisk 3 Tbsp. juice, vinegar, and poppy seeds in a small bowl; season dressing with salt. Discard remaining juice.
Add citrus and dressing to bowl with brussels sprouts and toss; season with salt.
To serve, spread fromage blanc over a platter. Arrange salad on top and drizzle with 1/4 cup green harissa (save remaining harissa to use on roasted veg or grilled meat); sprinkle with nigella seeds, if using.
Harissa can be made 3 days ahead. Cover and chill.

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