Creamy Shaved Brussels Sprout Salad with Polenta Croutons

Name: Creamy Shaved Brussels Sprout Salad with Polenta Croutons
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6 to 8 servings
Cuisine: AMERICAN
Ingredients: 4 1/2 cups (36 fl. oz./1.1 l) water; Kosher salt and freshly ground pepper; 2 cups (14 oz./440 g) coarse cornmeal; 2 cups (8 oz./250 g) grated Parmesan cheese; 2 Tbs. extra-virgin olive oil, plus more as needed; 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil; 1/3 cup (2 1/2 oz./75 g) capers; 1 lb. (500 g) brussels sprouts, trimmed and thinly sliced on a mandoline; 1 head radicchio, stemmed and cut into ribbons; Kosher salt and freshly ground pepper; 3/4 cup (6 oz./185 g) sour cream or plain full-fat Greek yogurt; 1 garlic clove, grated; 2 tsp. grated lemon zest; 2 Tbs. fresh lemon juice; 2 Tbs. water; 2 Tbs. chopped fresh chives; 1/2 cup (2 oz./60 g) grated Parmesan cheese, plus more for serving

Prep Time: 25 minutes

Cook Time: 45 minutes

Servings: 6 to 8

To create this wintry salad, we combine raw brussels sprouts and radicchio with a tangy sour cream dressing and crisp polenta croutons. It’s perfect for your holiday table because, unlike a lettuce-based salad, the sturdy vegetables won’t wilt during a leisurely meal. To get a head start on your dinner prep, cook the polenta and refrigerate it for up to 3 days. Then cut into squares and brown them just before serving. A mandoline makes fast work of shaving the brussels sprouts into thin slices. Fried capers are optional but add a nice briny pop to the dish.

Looking for more holiday inspiration? Check out our full French-inspired holiday menu and brand new recipe app for meal planning ideas and cooking tips.

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Ingredients:

For the croutons:

4 1/2 cups (36 fl. oz./1.1 l) water
Kosher salt and freshly ground pepper
2 cups (14 oz./440 g) coarse cornmeal
2 cups (8 oz./250 g) grated Parmesan cheese
2 Tbs. extra-virgin olive oil, plus more as needed

For the fried capers (optional):

1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
1/3 cup (2 1/2 oz./75 g) capers

For the salad:

1 lb. (500 g) brussels sprouts, trimmed and thinly sliced on a mandoline
1 head radicchio, stemmed and cut into ribbons
Kosher salt and freshly ground pepper
3/4 cup (6 oz./185 g) sour cream or plain full-fat Greek yogurt
1 garlic clove, grated
2 tsp. grated lemon zest
2 Tbs. fresh lemon juice
2 Tbs. water
2 Tbs. chopped fresh chives
1/2 cup (2 oz./60 g) grated Parmesan cheese, plus more for serving

Directions:

To make the croutons, line an 8- or 9-inch (20- or 23-cm) square baking pan with parchment paper or aluminum foil. In a saucepan over high heat, bring the water to a boil and add a generous pinch of salt. Reduce the heat to low and slowly pour in the cornmeal, whisking constantly until incorporated. Cook, stirring occasionally, until the polenta is thick and creamy and no longer has a bite, about 30 minutes. Remove from the heat. Stir in 1 cup (4 oz./125 g) of the cheese and season to taste with salt and pepper. Transfer the polenta to the prepared pan and spread evenly. Let cool for 10 minutes, then cover and refrigerate until firm, at least 2 hours or up to 3 days.

Invert the polenta onto a cutting board. Using an oiled sharp knife, cut the polenta into 1-inch cubes. In a large bowl, toss the polenta cubes with the remaining 1 cup (4 oz./125 g) cheese.

In a large nonstick fry pan over medium-high heat, warm the olive oil. Working in batches, add the polenta cubes and fry until crisp and browned on the bottom, about 4 minutes. Flip and cook until browned on the other side, about 3 minutes more. Transfer to a paper towel–lined plate. Add more oil to the pan between batches if needed.

To make the fried capers, in a small fry pan over medium-high heat, warm the olive oil. Carefully add the capers (they will spatter). Fry, swirling the pan gently to move the capers around, until golden brown, 30 to 60 seconds. Using a slotted spoon, transfer the capers to a paper towel–lined plate.

To make the salad, in a large bowl, toss the brussels sprouts and radicchio with a pinch of salt and a few generous grindings of pepper. In a medium bowl, stir together the sour cream, garlic, lemon zest and juice, water, chives and cheese. Season to taste with salt and pepper. Drizzle the dressing over the salad and toss to coat. Top with the croutons, fried capers and more cheese and serve immediately. Serves 6 to 8.

Williams Sonoma Test Kitchen