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Brussels Sprout and radicchio Slaw | wefacecook.com Brussels Sprout and radicchio Slaw | wefacecook.com
Recipe

BRUSSELS SPROUT AND RADICCHIO SLAW

Serves: 6
If they like it, it serves 6 otherwise  - thinking face emoji
Preparation time: 20 minutes
Cooking time: 10 minutes
Totaltime: 30 minutes

After combining the slaw with the dressing, be sure to let it stand for 15 minutes to slightly wilt the brussels sprouts.

Ingredients

  • 1/2 cup pecan halves
  • 1 1/2 tsp. plus 1/4 cup olive oil
  • 1/4 tsp. kosher salt, plus more, to taste
  • 1 tsp. sugar
  • Pinch of cayenne pepper
  • 2 lb. brussels sprouts, trimmed and fibrous stems removed
  • 1 small head radicchio, quartered and cored
  • 2 Tbs. cider vinegar
  • 1 Tbs. fresh lemon juice
  • 2 Tbs. whole-grain mustard
  • 2 Tbs. maple syrup
  • 1/4 cup olive oil
  • Freshly ground black pepper, to taste

Preparation

  • Preheat an oven to 350°F.

    In a small bowl, combine the pecans, the 1 1/2 tsp. olive oil, the 1/4 tsp. salt, the sugar and cayenne and stir to coat evenly. Transfer to a baking sheet and toast in the oven until browned, 10 to 12 minutes. Let cool.

    Bring large pot of water to boil. Add 2 teaspoons salt. Add brussels sprouts. Cook until crisp-tender about 5 minutes. Drain; rinse with cold water.
    Using a food processor fitted with 1/8- to 1/4-inch slicing disk, slice brussels sprouts and radicchio. Transfer to a large bowl and stir to combine.

    In a small bowl, whisk together the vinegar, lemon juice, mustard and maple syrup. Slowly whisk in the 1/4 cup olive oil and season with salt and black pepper.

    Add half of the dressing to the brussels sprout-radicchio mixture and toss well to combine, adding more dressing as needed. Let stand for 15 minutes to slightly wilt the brussels sprouts. Top with the pecans and serve immediately.
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