Brussels Sprout Leaf Salad

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The Perfect Holiday Salad
Brussels sprout leaves?  Yep, that's what happens when you use a little knife to cut the bottom off each sprout and peel off the outer leaves.  So why on earth would you want to take the time to do that?  Well, because after you blanch them and toss them with arugula and endive, they make a most beautiful and delicious salad.  It's worth the effort, trust me.  OK, maybe you don't want to make it every day, but it's perfect for large gatherings because the sturdy leaves don't wilt as the salad sits on a buffet table.  And it's the perfect salad for your Thanksgiving or Christmas dinner because the bright lemon dressing and crunchy, slightly bitter greens are a refreshing contrast to all the other heavy rich foods.

Peeling the Brussels sprouts does take a little time, but I've done way more time-consuming things in my life.  Think of it as a labor of love.  Or, recruit one of the relatives that are milling around your house (preferably one that you like) and peel together while sipping on a glass of wine and chatting.  Sounds very holiday-ish, doesn't it?

The only trick is figuring out how to peel the little guys.  You just take a small knife and cut off the bottom, then peel off the first layer of outer leaves.  Make another thin cut on the bottom to peel off the next layer of leaves.  Use your judgment regarding when to stop peeling - you want the bigger, greener outer leaves but not the core.

A quick blanch in boiling water helps set the beautiful green color and mellows the leaves just a little.  The dark green of the arugula and Brussels sprout leaves looks beautiful against the pale yellow and white of the endive.

A topping of toasted almonds is the perfect final touch.  If you don't like almonds you could substitute walnuts or pecans, but I really liked the almonds with the greens.

You can prep all the ingredients several hours in advance and refrigerate - just don't add the dressing or almonds to the salad until right before serving.  And you'll probably want to double the recipe if you're serving a big group as part of your holiday dinner.  Have fun!

printable recipe

Brussels Sprout Leaf Salad

Serves 4-6

¼ cup extra-virgin olive oil

¼ cup freshly squeezed lemon juice (approximately one large lemon)

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1 ½ lbs Brussels sprouts

2 cups baby arugula

1 head Belgian endive

1/3 cup sliced almonds, toasted

To make the dressing, whisk the olive oil, lemon juice, salt and pepper in a small bowl to combine.  Set aside.

Using a small paring knife, cut the end off each Brussels sprout and remove the outer layer of leaves.  Make another small cut on the end to release another layer of leaves, then remove a third layer of leaves in the same way.  Reserve the cores for another use.

Bring a large pan of water to a boil over medium-high heat; add the leaves and cook for 1 minute.  Remove immediately and place in a bowl of ice water to cool, then drain thoroughly in a colander, shaking to get rid of excess moisture.

Cut the end off the Belgian endive, then cut crosswise into ½” pieces. 

Note:  at this point the dressing, endive, arugula and Brussels sprout leaves may be refrigerated, covered, for several hours.  Do not add the dressing to the salad until right before serving.

Put the arugula, endive, and Brussels sprout leaves in a large salad bowl.  Add the dressing just before serving and toss together, then sprinkle with the toasted almonds.

Holiday Breakfast Strata

 

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It's fun to make something special for a holiday morning.  This strata (basically a layered baked casserole) is perfect for several reasons: you make it the night before so all you have to do the next morning is bake it, you can scale it up or down for the number of people in your hungry horde, and it's hearty enough to keep the horde satisfied until the big meal later on. Oh, and it makes your house smell great while it's baking. All you need to complete the breakfast is some fruit, coffee and juice.  Think about this recipe for Thanksgiving or Christmas morning, or if you're going to have houseguests over the holiday season or plan to host a brunch.

I'm a big fan of stratas and have tried many over the years.  I like the combination of ingredients in this one - sausage, red bell pepper, asparagus, sun-dried tomatoes and mushrooms - because it's colorful and it tastes great.  But stratas are a lot like pizzas (everyone has their own favorite ingredients) so feel free to vary the specifics to suit the tastes of your group. You can vary the meat by substituting ham or turkey or bacon instead of Italian sausage, you can vary the cheese by substituting cheddar for Gouda, and you can choose any combination of vegetables.  Just be sure to choose at least one or two vegetables with bright colors (peppers, broccoli, etc.) for visual appeal. It's a great way to use up leftover ingredients in your refrigerator too.  I used a combination of shiitake and cremini mushrooms because that's what I had on hand; ditto the half and half combo of hot and sweet Italian turkey sausage.

The basic idea of a strata is to combine a bunch of  tasty ingredients with bread cubes, cheese, and a milk/egg custard.  The custard soaks into the bread overnight and the whole thing becomes solid when baked so it cuts easily. 

A note about mushrooms:  they're mostly water so cooking them in a pan until they release their water and are browned will intensify their flavor significantly.  I often carmelize them in this way prior to putting them a cooked dish to bring out their flavor.  Check out the "before" and "after" pictures below and you'll see how much they shrink as they release water.


Before

After

Don't just cook them until they're soft - continue cooking for a few minutes after all the water has evaporated so they have a chance to brown.  That's where the flavor comes from.  For this recipe I started cooking the mushrooms first to carmelize them prior to putting the other vegetables in for just a few minutes so they wouldn't get too soft.  Remember they'll cook some in the oven also.

While the vegetables are cooking you can shred the cheese, cut up the bread, and mix the eggs, milk and seasonings.

Then you assemble the strata and refrigerate it overnight.  I decided to make a small version since The Lawyer and I were going to have it for dinner (it's equally good for breakfast or dinner).  If you have a bigger crowd you can double the recipe and put it in a 9x13 pan.  Then all you have to do the next day is bake it while you make coffee and get some fruit ready.

 

 

click here for a printable recipe

 

Sausage, Asparagus & Wild Mushroom Strata

Serves 6

 Note: this recipe may be doubled and put in a 9x13” pan.

2 tablespoons butter

8 ounces asparagus, trimmed, cut diagonally into 1” pieces

3 green onions, sliced

1/3 cup diced red bell pepper

1/3 cup sun-dried tomatoes, chopped

6-8 ounces wild mushrooms (shiitake or cremini), trimmed and sliced

12 ounces turkey Italian sausage (sweet, hot, or a 50/50 blend), removed from casings

½ loaf sourdough bread, cut into 1” cubes

1 ½ cups shredded Gouda cheese

6 eggs, slightly beaten

1 ¾ cups milk

¼ teaspoon dried thyme, crumbled

¼ teaspoon salt

¼ teaspoon pepper

In a large skillet over medium heat, melt 1 tablespoon butter and add mushrooms.  Cook and stir until the moisture has evaporated and the mushrooms begin to brown, about 5 minutes.  Add the asparagus and red bell pepper and sauté for 2 more minutes.  Put the vegetable mixture in a medium bowl with the green onions and sun-dried tomatoes.

Melt the remaining 1 tablespoon butter in a skillet and add the Italian sausage, breaking it up with a spoon as it cooks until it begins to brown and is no longer pink inside.  Add the sausage to the vegetable bowl.

While the sausage cooks, whisk the eggs and milk with the thyme, salt and pepper.

Spray a 9x9” or 9x11” pan with cooking spray.  Arrange half the bread cubes in the baking dish, then layer half the sausage and vegetable mixture.  Sprinkle with half the shredded cheese.  Add the remaining bread cubes and top with the remaining sausage and vegetables.  Pour the egg mixture evenly over the strata.  Use a fork to press the sausage mixture and bread into the milk mixture until all the bread is moist.  Cover with foil and refrigerate overnight, reserving the remaining cheese.

To bake, preheat the oven to 350 degrees.  Bake uncovered for 60 minutes, then sprinkle with the reserved cheese and bake an additional 5 minutes until the cheese melts.  Let stand 10 minutes before cutting to serve.