Brussels Sprouts with Walnut Vinaigrette

Name: Brussels Sprouts with Walnut Vinaigrette
Yield: 4 servings
Ingredients: 1 3 3/4 cups brussels sprouts, halved, cored, leaves separated; 1 Kosher salt; 1 1/2 cup walnut halves, divided; 1 2 1/2 tablespoons unsalted butter; 1 1 tablespoon walnut oil plus more for drizzling; 1 1 medium shallot, minced; 1 3 tablespoons plus 2 teaspoons Champagne vinegar; 1 1 1/4 teaspoons Dijon mustard; 1 Pinch of sugar; 1 Freshly ground black pepper; 1 1/2 medium head of radicchio (about 5 ounces), cored and thinly sliced; 1 Parmesan (for shaving); 1 3/4 teaspoons finely grated lemon zest

From the kitchen of Carly

Crispy brussels sprout leaves tossed with a warm walnut vinaigrette that's nutty, tangy, and deeply savory. The separated leaves get blanched briefly so they stay tender inside with crispy edges, then coated in a butter-based dressing spiked with Champagne vinegar and Dijon.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13 3/4 cups brussels sprouts, halved, cored, leaves separated
1Kosher salt
11/2 cup walnut halves, divided
12 1/2 tablespoons unsalted butter
11 tablespoon walnut oil plus more for drizzling
11 medium shallot, minced
13 tablespoons plus 2 teaspoons Champagne vinegar
11 1/4 teaspoons Dijon mustard
1Pinch of sugar
1Freshly ground black pepper
11/2 medium head of radicchio (about 5 ounces), cored and thinly sliced
1Parmesan (for shaving)
13/4 teaspoons finely grated lemon zest

Instructions

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.