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“Chef Jennifer Jasinski has this healthy recipe for Brussels sprout, cauliflower and radicchio salad on the menu at her restaurant Rioja for fall and winter. The balance of roasted vegetables alongside the tang of the oranges and the chewy sweetness from the apricots is a crowd-pleaser.”
¼ cup whole hazelnuts, toasted, divided
3 tablespoons white balsamic vinegar
3 tablespoons water
2 teaspoons Dijon mustard
¼ cup olive oil
1 teaspoon chopped fresh thyme
¾ teaspoon kosher salt
¼ teaspoon ground pepper
1 tablespoon finely chopped shallot
16 medium Brussels sprouts (about 12 ounces), quartered
1 tablespoon olive oil
Pinch of salt
2 medium oranges
4 cups shaved-thin raw cauliflower (some stem is OK)
3 cups torn radicchio
12 dried apricots, thinly sliced
⅓ cup toasted whole hazelnuts
1Preheat oven to 500°F.
2To prepare vinaigrette: Place 2 tablespoons hazelnuts, vinegar, water and mustard in a food processor or blender; process until as smooth as possible. With the motor running, add ¼ cup oil in a slow stream through the feed tube until well blended. Add the remaining 2 tablespoons hazelnuts, thyme, ¾ teaspoon salt and pepper; process for a few seconds more or until the consistency is loose and chunky. Transfer to a small container and stir in shallot.
3To prepare salad: Toss Brussels sprouts with oil and salt on a large rimmed baking sheet. Roast until tender, 5 to 7 minutes.
4Meanwhile, suprême the oranges: Cut a thin slice off the top and bottom of each. Place on a flat surface. Slice off the peel and white pith below, following the curve of the fruit as you go. Holding the fruit over a large bowl, use a small sharp knife to cut between the membrane and each segment, letting the segments drop into the bowl. Drain any juice from the bowl.
5Add the Brussels sprouts to the oranges along with cauliflower, radicchio, apricots and hazelnuts. Drizzle with the vinaigrette and gently toss to combine.
To make ahead: Refrigerate the dressing for up to 5 days.