Many of the best salads bring together a wide variety of ingredients, each with its own distinct textures and flavors. But sometimes it's fun to play with a single ingredient, using more than one technique to bring out different qualities in it. Such is the case in this shredded Brussels sprout salad, in which half the sprouts are shredded and left raw and the other half tossed with salt until soft and wilted. Together, they're much greater than the sum of their parts. WHY IT WORKS Salt-wilting half the Brussels sprouts softens them for a more tender texture; leaving the other half raw helps the salad retain some of their original sturdy crispness. Toasting skin-on hazelnuts just until the skins take on a light wood-smoke aroma adds depth and complexity to the salad. Tangerine juice and zest lightly infuse the salad, adding plenty of wintry personality. SPECIAL EQUIPMENT: Mandoline slicer INGREDIENTS 1 3/4 pounds (800g) Brussels sprouts, trimmed and thinly shredded on a mandoline, divided 2 teaspoons (8g) kosher salt, plus more to taste 1 tangerine (about 5 ounces; 150g) 1/2 medium shallot (about 3 ounces; 90g), minced 1 teaspoon (5ml) Dijon mustard 2 tablespoons (30ml) white wine vinegar 6 tablespoons (90ml) extra-virgin olive oil Freshly ground black pepper 3/4 cup (170g) skin-on hazelnuts 4 ounces (115g) fresh goat cheese, crumbled DIRECTIONS 1. In a medium mixing bowl, toss half the shredded Brussels sprouts with the 2 teaspoons salt. Knead and squeeze salted sprouts, softening them and releasing their liquid, about 2 minutes. Juice tangerine, reserving half of peel for zesting later, and add juice to salted sprouts. Toss to coat, cover, then transfer to the refrigerator for at least 15 minutes and up to 4 hours. 2. In a small bowl, combine shallot, Dijon, vinegar, and the finely grated zest of reserved tangerine peel. Whisk in olive oil, season with salt and pepper, then set aside. 3. In a small skillet, toast hazelnuts over medium-high heat, stirring and shaking pan constantly, until skins are just beginning to take on a light roasted, campfire smell (being careful not to burn them or darken them to the point of developing an unpleasant flavor), about 4 minutes. Let cool slightly. Transfer nuts to a zipper-lock bag, then gently crush under the weight of a heavy pan or skillet to form large broken chunks. 4. Remove salted sprouts from refrigerator. Knead and squeeze once more, then drain and squeeze well to remove any excess moisture. Transfer to a serving bowl. Toss with remaining shredded raw Brussels sprouts and toasted hazelnuts. Whisk dressing, then drizzle all over salad. (Add just enough dressing to lightly coat everything in the salad bowl; you may have a small amount left over.) Season with salt and pepper, then add crumbled goat cheese, toss gently to combine, and serve right away.
Who wants to juggle three pans on the stove for a hearty fall or winter evening meal? This crispy chicken and sausage dish bakes in a single skillet on a bed of Brussels sprouts until everything is deeply browned and delicious. A rub for the chicken, made from mustard, honey, and rosemary, adds even more layers of flavor.
WHY IT WORKS
The juices from the chicken and sausages coat the sprouts and shallots, giving them incredible flavor. Everything cooks in one pan for minimal cleanup.
The sprouts crisp on the bottom of the pan and the chicken skin crisps on top for double the crispy texture. SPECIAL EQUIPMENT:
Rimmed baking sheet or 12-inch cast iron skillet, instant-read thermometer INGREDIENTS 1 pound (450g) Brussels sprouts, trimmed and halved (or quartered if very large) 5 shallots, peeled and quartered 1 lemon, thinly sliced into rounds, seeds discarded 3 tablespoons (45ml) extra-virgin olive oil, divided 3/4 teaspoon kosher salt, divided 1/2 teaspoon freshly ground black pepper, divided 3 medium cloves garlic, minced or grated 1 1/2 tablespoons (20ml) Dijon mustard 1 1/2 tablespoons (20ml) honey 1 tablespoon (15ml) Worcestershire sauce 3 teaspoons chopped fresh rosemary needles (from about 5 sprigs) 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds; 680g) 4 large Italian sausages, hot or sweet, cut into 2-inch lengths
DIRECTIONS 1. Position rack in lower third of oven and preheat to 450°F (232°C). 2. Combine Brussels sprouts, shallots, and lemon with 2 tablespoons (30ml) oil and 1/4 teaspoon each salt and pepper in a 12-inch cast iron skillet. (Alternatively, you can use a rimmed baking sheet.) 3. In a small bowl, combine garlic, mustard, honey, Worcestershire sauce, rosemary, and remaining 1 tablespoon (15ml) oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring to form a paste. Rub paste all over chicken. Nestle chicken and sausage pieces on top of Brussels sprouts. 4.
Roast on lower rack until Brussels sprouts are browned and tender and an instant-read thermometer inserted into thickest part of chicken without touching bone registers 165°F (74°C), 25 to 30 minutes. (If chicken and sausage are done before sprouts have browned enough, you can transfer the meat to a plate and let the vegetables finish in the oven; recombine before serving.) Serve.
