Cobb Salad-Inspired Brussels Sprouts With Lemon Vinaigrette

Note: This dish is best served at room temperature.

Ingredients

serves Serves 4, active time 20 minutes, total time 20 minutes

• 1/2 cup, plus 1 1/2 tablespoons olive oil, divided
• 2 pounds brussels sprouts, cored and thinly sliced into shreds
• Kosher salt and freshly ground black pepper
• 1/4 cup red wine vinegar
• 1 tablespoon fresh-squeezed juice from 1 lemon
• 1 small clove garlic, minced (about 1/2 teaspoon)
• 1/2 cup crumbled blue cheese
• 1 vine-ripened tomato, finely chopped
• 5 slices bacon or 3 ounces diced pancetta, browned

Procedures

1. Heat 1 1/2 tablespoons olive oil in a large sauté pan over high heat until shimmering. Add half of the brussels sprouts and cook, stirring, for 1 minute. Transfer to a large bowl. Add remaining half of raw brussels sprouts and season with salt and pepper.
   
2. Prepare the vinaigrette by whisking together remaining 1/2 cup of olive oil, red wine vinegar, lemon juice, and garlic. Season to taste with salt and pepper.
   
3. Add blue cheese, tomato, and pancetta or bacon to brussels sprouts. Drizzle with vinaigrette, toss, and serve at room temperature.

Phat Khanaeng (Stir-Fried Brussels Sprouts)

Suggested tweaks: You could stir-fry just about any vegetable using this sauce and method. You'll want to blanch heartier vegetables like the Brussels before stir-frying.

Ingredients

serves Serves 2 to 6, active time 30 minutes, total time 30 minutes

• 10 ounces Brussels sprouts, bottoms trimmed, outer leaves removed, halved lengthwise (about 2 cups)
• Kosher salt
• 2 tablespoons Thai oyster sauce
• 1 teaspoon Thai fish sauce
• 1 teaspoon Thai thin soy sauce
• Small pinch ground white pepper
• 2 tablespoons vegetable oil
• 11 grams peeled garlic cloves, halved lengthwise and lightly crushed into small pieces in a mortar (about 1 tablespoon)
• 6 grams fresh Thai chiles (about 4), preferably red, thinly sliced
• 1/4 cup Sup Kraduuk Muu (Pork stock) or water
• 1 teaspoon granulated sugar

Procedures

1. Briefly cook the Brussels sprouts: Bring a large pot of water to a boil, and add enough salt to make it taste slightly salty. Add the Brussels sprouts and cook just until they’re no longer raw but still crunchy, 30 seconds to 1 minute, depending on their size. Drain them well. If you’re not stir-frying them right away, shock them in ice water.
   
2. Stir-fry and serve the dish: Combine the oyster sauce, fish sauce, soy sauce, and white pepper in a small bowl and stir well.
   
3. Heat a wok over very high heat, add the oil, and swirl it in the wok to coat the sides. When it begins to smoke lightly, add the garlic, take the wok off the heat, and let the garlic sizzle, stirring often, until it’s fragrant but not colored, about 15 seconds.
   
4. Put the wok back on the heat, and add the Brussels sprouts and chiles. Stir-fry (constantly stirring, scooping, and flipping the ingredients) for 30 seconds to infuse the sprouts with the garlic flavor. Add the oyster sauce mixture (plus a splash of water, if necessary, to make sure nothing’s left behind in the bowl), and stir-fry until the Brussels sprouts are tender but still crunchy and the liquid in the pan has almost completely evaporated, about 45 seconds.
   
5. Add the stock, then add the sugar and stir-fry until the Brussels sprouts are tender with a slight crunch and the sauce has thickened slightly but is still very liquidy, about 30 seconds. Transfer the vegetables and sauce to a plate in a low mound, and serve.

Seared Scallops with Pancetta and Brussels Sprouts

Ingredients

serves Serves 4, active time 20 minutes, total time 20 minutes

• 2 tablespoons olive oil, divided
• ¼ pound pancetta, cut into ½-inch cubes
• 1 medium shallot, thinly sliced (about 1/4 cup)
• 1 pound brussels sprouts, roughly chopped or shredded with a mandoline (about 6 cups)
• Kosher salt and freshly ground black pepper
• 2 tablespoons rice wine vinegar
• 1 tablespoon unsalted butter
• 12 large scallops

Procedures

1. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat until shimmering. Add pancetta and cook, stirring, until most of the fat is rendered and it begins to crisp, about 2 minutes. Add shallots and brussels sprouts, season with salt and pepper, and cook, stirring, until browned, about six minutes. Stir in vinegar, scraping up any brown bits, then transfer to a plate and set aside. Wipe out skillet with a paper towel.
   
2. Pat the scallops dry and season generously with salt and pepper. Return skillet to medium-high heat and add butter. Heat until foaming subsisdes, then add the scallops and allow to cook without moving until golden brown on first side, 2 to 3 minutes. Flip, return the brussels sprouts mixture to warm through and continue cooking until scallops are barely cooked through, about 2 minutes longer. Serve immediately.