Lots of texture and a range of flavors are brought out of the brussels sprouts by prepping them three ways in this recipe—leaves, raw slices, and sautéed halves.
Recipe information
Yield
Serves 8
Ingredients
Green Harissa:
Salad and assembly:
Preparation
Green Harissa:
Step 1
Purée chile, cilantro, oil, caraway, and cumin in a blender until smooth; season with salt and pepper.
Salad and assembly:
Step 2
Trim brussels sprouts; halve lengthwise. Pluck off outer green leaves and place in a large bowl. Very thinly slice half of brussels and add to bowl with leaves. Heat oil in a medium skillet over medium-high. Cook remaining brussels, tossing occasionally, until crisp-tender, about 5 minutes. Transfer to bowl.
Step 3
Trim ends from citrus; cut off peel and white pith. Cut 3 citrus in half lengthwise, then thinly slice crosswise. Working over a bowl, cut along membranes of remaining 3 citrus to release segments. Squeeze membranes and trim over bowl to release juices. Whisk 3 Tbsp. juice, vinegar, and poppy seeds in a small bowl; season dressing with salt. Discard remaining juice.
Step 4
Add citrus and dressing to bowl with brussels sprouts and toss; season with salt.
Step 5
To serve, spread fromage blanc over a platter. Arrange salad on top and drizzle with 1/4 cup green harissa (save remaining harissa to use on roasted veg or grilled meat); sprinkle with nigella seeds, if using.
Do Ahead
Step 6
Harissa can be made 3 days ahead. Cover and chill.
