Brussels Sprout Slaw with Caramelized Pecans
from http://www.williams-sonoma.com/

In this new take on slaw, shredded brussels sprouts and radicchio are tossed with an assertive dressing, then topped with caramelized pecans. After combining the slaw with the dressing, be sure to let it stand for 15 minutes or more to slightly wilt the brussels sprouts.

FM: This salad is very good and a nice change from regular Cole Slaw. I have seen other recipes that add other nuts and fruits, such as, hazelnuts with dried dates, sunflower seeds, and apple slivers with walnuts. See also Addictive Brussels Sprouts Salad

1/2 cup pecan halves
1 1/2 tsp. olive oil
1/4 tsp. kosher salt, plus more, to taste
1 tsp. sugar
Pinch of cayenne pepper

2 lb. brussels sprouts, trimmed and fibrous stems removed
1 small head radicchio, quartered and cored
1/4 cup olive oil
2 Tbs. cider vinegar
1 Tbs. fresh lemon juice
2 Tbs. whole-grain mustard
3 Tbs. maple syrup [can substitute honey]
Freshly ground black pepper, to taste

Preheat an oven to 350°F.

In a small bowl, combine the pecans, the 1 1/2 tsp. olive oil, the 1/4 tsp. salt, the sugar and cayenne and stir to coat evenly. Transfer to a baking sheet and toast in the oven until browned, 10 to 12 minutes. Let cool.

Using the grater attachment of a food processor, shred the brussels sprouts and radicchio. Transfer to a large bowl and stir to combine.

In a small bowl, whisk together the vinegar, lemon juice, mustard and maple syrup. Slowly whisk in the 1/4 cup olive oil and season with salt and black pepper.

Add half of the dressing to the brussels sprout-radicchio mixture and toss well to combine, adding more dressing as needed. Let stand for 15 minutes to slightly wilt the brussels sprouts. Top with the pecans and serve immediately. Serves 6 to 8.

Williams-Sonoma Kitchen