Brussels Sprouts with Walnut Vinaigrette

Ingredients for Brussels Sprouts with Walnut Vinaigrette

• 3 3/4 cups brussels sprouts, halved, cored, leaves separated

• Sale kosher

• 80g walnut halves, divided

• 2 1/2 cucchiai di burro non salato

• 1 tablespoon walnut oil plus more for drizzling

• 1 medium shallot, minced

• 45ml plus 2 teaspoons Champagne vinegar

• 1 1/4 teaspoons Dijon mustard

• Un pizzico di zucchero

• Pepe nero macinato fresco

• 1/2 medium head of radicchio (about 140g ), cored and thinly sliced

• Parmesan (for shaving)

• 3/4 teaspoons finely grated lemon zest

Blanch brussels sprouts in boiling salted water for 30 seconds; drain and immediately transfer to a large bowl of ice water to cool. Spin in a salad spinner to dry leaves (or pat dry with kitchen towels). DO AHEAD: Can be made 2 days ahead. Wrap in a kitchen towel, transfer to a resealable plastic bag, and chill.

Crush 2 1/2 tablespoons walnuts with a rolling pin or the side of a knife; set aside. Melt butter with 1 tablespoon oil in a small saucepan over low heat. Add shallot and crushed walnuts; cook, stirring frequently, until shallot softens, about 2 minutes. Whisk in vinegar, mustard, and sugar. Remove vinaigrette from heat; season to taste with salt and pepper. DO AHEAD: Can be made 2 days ahead. Transfer to a container, cover, and chill. Let vinaigrette come to room temperature before serving.

Place brussels sprouts and radicchio in a large bowl. Pour walnut vinaigrette over brussels sprouts mixture and toss to coat well. Transfer to a serving dish. Using a vegetable peeler, shave cheese over. Sprinkle with lemon zest and remaining walnuts. Drizzle with walnut oil.

Avvertenza

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