Roasted Brussel Sprout Salad With Caramelized Fennel, Marcona Almonds & Fresh Red Grapes for 6 Serves.
INGREDIENTS
Salad
1 1/2 pounds Brussel sprouts trimmed, halved (or quartered, if large) outer leaves removed and reserved.
3 tablespoon extra virgin olive oil, divided
1 large bulbs of fennel, quartered and cut into ¼” thick slices
¼ Cup low-sodium vegetable broth
2 tablespoons Apple Cider Vinegar
1 Cup thinly sliced raddichio
1 Cup of seedless red grapes, halved
½ Cup Marcona* Almonds, chopped and toasted
Dressing
1/3 Cup champagne vinegar
1 T Dijon mustard
½ T honey
1 shallot peeled and minced
1/3 Cup extra virgin olive oil
salt and pepper
METHOD
1 Preheat oven to 400° F. Toss the Brussel sprout with 2 tablespoons of olive oil season with salt and paper and roast on baking sheet in oven for 30 minutes or until tender and golden brown. Remove from oven and let cool.
2 Heat the remaining tablespoon of vegetable oil in a large saucepan over medium heat. Add sliced fennel, season with salt and pepper and cook stirring occasionally until starting to soften. Add stock, reduce heat to medium-low and continue to cook, covered until fennel is tender, about 20 minutes. Uncover, Increase heat to medium-high and cook stirring often until the liquid has evaporated and fennel is golden brown and caramelized. Add Apple cider vinegar to pan and scrape up any browned bits from bottom of the pan. Set aside to cool.
3 Put the champagne vinegar, Dijon mustard, honey, and shallot into the bowl of a blender or small food processor and pulse until well blended. With the blender still on, gradually pour in the olive oil in through the lid opening, until well emulsified, season the dressing with salt and pepper.
4 Toss the roasted Brussel sprouts with the caramelized fennel, sliced radicchio, halved red grapes, and ½ of the chopped Marcona almonds in large mixing bowl. Add the vinaigrette and toss to coat.
5 Separate the salad among plates and garnish with reserved fresh Brussel sprout leaves and additional almonds.
The Carousel thanks Jesa Henneberry for this recipe.
