Salt-Wilted Brussels Sprout Salad With Hazelnuts and Goat Cheese Recipe

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.

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Kale Salad With Oven-Dried Grapes, Toasted Walnuts, and Blue Cheese Recipe

The blue cheese, dried fruit, and nuts in this kale salad are a classic ingredient combination, but the pairing is made extraordinary here thanks to oven-dried grapes, which remain plumper and juicier than conventional raisins. Oil-rubbing the kale leaves, meanwhile, tenderizes them just enough. The result is a deeply familiar set of flavors, made better.

WHY IT WORKS

All the best parts of a cheese plate...in a salad bowl.

Rubbing the kale leaves with oil helps tenderize them.

Oven-drying fresh grapes produces plump and juicy "raisins" with a lot more character than the conventional kind.

SPECIAL EQUIPMENT:

Rimmed baking sheet

NOTES:

You can make a double or triple batch of oven-dried grapes to maximize your oven usage. Store the cooled dried grapes in a sealed container in the refrigerator for up to a week.

INGREDIENTS

Extra-virgin olive oil, for greasing baking sheet and massaging kale leaves

12 ounces (340g) red seedless grapes (about 1 large bunch; see note above)

12 ounces (340g) kale leaves, hard ribs removed and leaves cut into large pieces

Kosher salt

1 1/4 cups walnut halves (4 ounces; 115g)

4 ounces (115g) creamy, salty-sweet blue cheese, such as Bleu d'Auvergne, Cashel Blue, or Maytag Blue, crumbled

1 recipe Simple Vinaigrette

Freshly ground black pepper

DIRECTIONS

1.

Preheat oven to 225°F/107°C (or 200°F/93°C if using convection). Very lightly grease a rimmed baking sheet with olive oil, then scatter grapes all over. Cook in oven, checking periodically for doneness, until grapes are nicely shriveled and semi-dried but still slightly plump, about 3 hours. Let cool. Use a thin metal spatula to free any grapes that are stuck to the baking sheet.

2.

Meanwhile, in a large bowl, drizzle kale leaves with just enough olive oil to coat very lightly, then season with salt. Using your hands, massage kale leaves all over with oil, making sure to coat all surfaces and kneading with your hands to help break down the tougher pieces, about 2 minutes.

3.

In a medium skillet, heat walnuts over medium-high heat, tossing frequently, until lightly toasted, about 3 minutes. Alternatively, toast nuts in the microwave following these directions. Let cool, then crumble roughly in your hands.

4.

When ready to serve, toss kale with oven-dried grapes, walnuts, and cheese. Drizzle with just enough Simple Vinaigrette to lightly coat, tossing to combine. Season with salt and pepper and toss in more vinaigrette if desired. Serve.

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