• 6fb54d5f0b324219486bee8e31aa627a

Charred Brussels Sprouts And Leek Muchim

Marinate charred Brussels sprouts and raw leeks with a coffee-Dijon dressing for the ultimate Korean banchan-inspired salad. An annual favorite at our Thanksgiving feast. When not used for this salad, the coffee-Dijon is a dressing that always belongs in your fridge. The dressed salad can be made in advance and refrigerated in an airtight container for up to 1 day. The dressing (without the Dijon mustard) can be made in advance and refrigerated in an airtight container for up to 3 days.

Prep
Cook
Serves 4people
Ingredients
Dressing:
2-3
tbsp (30-45ml) honey
3
tbsp (45 ml) toasted sesame oil
2
tbsp (30 ml) brewed double-strength coffee or espresso
2
tbsp (30 ml) cider vinegar
1
garlic clove (5g), finely grated or minced
1
tbsp plus 2 teaspoons (25ml) fish sauce
1/4
cup (32 gr) toasted sesame seeds
1 1/2
tsp (6 gr) freshly ground black pepper
Salad:
3
tbsp (45 ml) vegetable oil
1
lb (450 gr) Brussels sprouts, trimmed and separated into individual leaves
1/2
large leek, white and light green parts only, rinsed and sliced into thin 3- by 1/2-inch strips (5 1/4 ounces; 150g total)
3
tbsp (45 ml) Dijon mustard
Directions
1.
In a large bowl, whisk together honey, sesame oil, coffee, fish sauce, cider vinegar, and garlic. Stir in sesame seeds and black pepper; set aside.
2.
In a large cast iron or carbon steel skillet, heat oil over high heat until just smoking. Carefully add Brussels sprouts leaves to the pan, spreading them into as even a layer as possible. Cook, stirring and shaking the pan occasionally, until leaves are charred in spots and bright green, 2 to 3 minutes. Working quickly, transfer Brussels sprouts to a rimmed baking sheet or large plate, spread in an even single layer, and set aside to cool to room temperature, about 5 minutes.
3.
Once Brussels sprouts have cooled, add to bowl with dressing, along with leeks and Dijon. Using clean hands, scrunch, mix, and massage together until vegetables are evenly coated with dressing and slightly softened, about 30 seconds.
4.
Divide salad between small individual serving bowls and serve. If not serving right away, salad can be refrigerated in an airtight container for up to 1 day; bring to room temperature before serving.
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