Tuesday, November 19, 2013
Shredded Brussels Sprouts Salad with Pomegranate and Fried Goat Cheese
Have you been bitten by the shredded Brussels sprouts recipe bugs that are floating out there in the internet and restaurant world? Maybe it's just me, but I don't ever remember seeing shredded Brussels sprouts being used in so many different ways.
Honestly, I'm still a dyed-in-the-wool cooked Brussels sprouts aficionado. But I keep trying these different dishes hoping one of them will make me a convert. I think I have come as close as possible with this recipe.
Three basic ingredients: shredded sprouts in a dijon vinagrette mixed with the sweet/crunchy pomegranate seeds and the wonderfully complex creaminess that is goat cheese. Gorgeous presentation.....wouldn't this make a lovely Christmas or Christmas Eve salad? And quite easy to make it days ahead of time, sauteeing the cheese at the last minute.
SHREDDED BRUSSELS SPROUTS SALAD with POMEGRANATE and FRIED GOAT CHEESE (2 servings)
8 oz Brussels sprouts
1/2 cup pomegrante arils (seeds)
4 oz goat cheese log
1/2 cup flour
1 egg, beaten well
1/2 cup plain breadcrumbs (I used Panko)
For the dressing:
2 tsp Dijon mustard
1 1/2 Tbsp honey
1 Tbsp EVOO
1 Tbsp apple cider vinegar
Cut 6-8 discs from the goat cheese log. Set up a breading station (one bowl with flour, one with the beaten egg, and one with the breadcrumbs). Season the flour with S&P. Bread the goat cheese: first in flour, then egg, then breadcrumbs. Set the breaded goat cheese rounds on a plate, and put them in the frig for about 20 minutes.
While the goat cheese chills, start shredding your Brussels sprouts. Remove any bruised or dirty outer leaves from the sprouts, then cut them in half from root to top. Lay them flat side down, and cut them into very thin pieces, working down to the root (I understand shredded sprouts are starting to make their way into produce sections next to the bagged lettuces).
Whisk together the ingredients for the dressing: taste, and add more honey or vinegar to your preference. Pour the dressing over the shredded sprouts, and toss to coat.
Heat a small skillet over medium heat, and add enough oil to cover the bottom with about an 1/8" of oil. Once the oil is hot (not too hot or it will make the cheese too brown), add your chilled goat cheese rounds. Fry for about 2 minutes on the first side, until they're golden brown. Flip, and cook for another minutes or so, until they're golden brown on the second side. Remove them to a paper towel-line plate.
Mix the sprouts and pomegranate arils, plate and then top with the fried goat cheese.
Recipe Source: www.thedoughwillriseagain.com