Food & Wine USA - (11)November 2018

NOVEMBER 2018 45

Brussels Sprouts and

Arugula Salad with

Buttermilk Dressing

TOTAL 15 MIN; SERVES 10

Instead of roasting brussels sprouts,

toss them with arugula, parsley, and

a light, satisfying buttermilk dress-

ing. Have a few extra minutes?

Pickle shallot rings for a tangy salad

topper (see below).

1 cup sliced almonds

1 /^2 cup buttermilk

1 / 4 cup mayonnaise

1 small garlic clove, grated

1 tsp. kosher salt

1 tsp. black pepper

1 lb. brussels sprouts, very

thinly sliced

12 oz. arugula, thick stems

trimmed

2 cups lightly packed fresh flat-

leaf parsley leaves

1. Preheat oven to 350°F. Spread
   almonds on a large rimmed baking
   sheet. Bake in preheated oven until
   golden, 6 to 7 minutes. Remove
   from pan, and let cool 10 minutes.


2. Whisk together buttermilk, may-
   onnaise, garlic, salt, and pepper in a
   very large bowl. Add brussels
   sprouts, arugula, and parsley; toss
   well to coat. Sprinkle with toasted
   almonds, and serve.

Lemon-Pomegranate

Cranberry Sauce

ACTIVE 10 MIN; TOTAL 40 MIN

SERVES 10

A quick whirl in a food proces-

sor is all it takes to make this

fresh-tasting sauce—no cook-

ing required. For a savory

upgrade, stir in finely ground

toasted coriander (see below).

1 lb. fresh or thawed

frozen cranberries (4

cups)

1 lemon, seeded and cut

into 1-inch pieces

3 / 4 cup granulated sugar

1 Tbsp. minced peeled

fresh ginger (from 1

[1-inch] piece)

1 tsp. kosher salt

1 /^2 cup pomegranate arils

Place cranberries, lemon,

sugar, ginger, and salt in a

food processor, and process

until cranberries and lemon

are very finely chopped, 1 to 2

minutes. Scrape into a bowl,

and stir in pomegranate arils.

Cover and refrigerate at least

30 minutes or up to 24 hours

before serving.

Combine^1 / 2 cup red wine vinegar, 1 / 4 cup water, 2 tsp. granulated sugar, and 2 tsp. kosher salt in a jar with a

tight-fitting lid. Attach lid, and shake well. Remove lid; add^1 / 2 cup thinly sliced shallot rings. Attach lid, and shake well.

Refrigerate 30 minutes. Drain. Scatter on salad.

QUICK
PICKLED
SHALLOTS

Place 2 tsp. coriander seeds in a small skillet over

medium, and cook, shaking pan, until very fragrant,

about 3 minutes. Transfer to a spice grinder, and let

cool about 5 minutes. Grind seeds into a powder, then

fold into cranberry sauce before chilling.

TOASTED

CORIANDER

SEED

POWDER