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Video: Giada’s summer brussels sprout salad

  1. Closed captioning of: Giada’s summer brussels sprout salad

    >>> this morning, we are cooking with giada , "today" contributor and chef giada de laurentiis . i have to say, i'm so excited because giada made it for us recently. we visited her out in l.a. giada , i tried to make this. it did not turn out exactly like yours. apparently the missing ingredient, you told me, giada 's spit. but now you know. sorry, folks.

    >> no, wait a second. wait a second. you told me you tried to make it without the recipe. you need the recipe, natalie. you can't do it after a couple glasses of wine. you won't remember.

    >> okay.

    >> okay. you take the brussels sprouts . you.

    >> peel them. kids can actually get involved and do this.

    >> you can. cut into them to make it easier. i discovered that. trying to peel. what?

    >> so you peel all the brussels sprout leaves off. and then you end up with these, the cores, which you can freeze, put it soups, stews.

    >> for later.

    >> if you're trying to do this in a hurry, you could quarter them and be done.

    >> once we have them in leaves --

    >> put them in boiling water .

    >> this is the other crucial mistake that i made. i overboiled.

    >> yeah, you can't overboil them. they get soggy.

    >> just a minute. like flash boil for a minute.

    >> just a minute to tenderize them ever so slightly.

    >> okay.

    >> and then you take them out.

    >> you take them out.

    >> just like this. and you put them in ice water .

    >> aha.

    >> just until they cool. okay?

    >> you blanch it to keep the crispiness and the green color.

    >> which you said you had a problem with.

    >> right. i didn't do it exactly as i should have, too. surprise, surprise. i didn't have the recipe.

    >> you can do this ahead of time. the dressing say quarter cup of fresh lemon juice . and a bunch of olive oil . do a quarter cup or half cup. salt and pepper , that's it. okay? there you go. look at her. look at her. oh, look at natalie making dressing. i love it.

    >> you told me you're going to put me to work. then baby arugula and endive.

    >> crisp texture.

    >> add the brussels sprout leaves. after they're cool. top it with the dressing.

    >> top it with the dressing.

    >> all over. and then some sliced toasted almonds. a little bit of nuttiness and crunch because this makes it a meal. remember, that's all you had that night.

    >> three bowls of this. you have fish. and also shrimp cakes behind us.

    >> i like peccarino. you could use parmesan cheese .

    >> this, i'm telling you, is unreal. it's great for fourth of july. you have to make it.

    >> and with burgers.

    >> so good. now you're going to make us these shrimp cakes which also i could not stop eating.

    >> you really love this one. i was quite surprised at how much you loved it. a pound of shrimp. then you saute mushrooms, shallots and carrots. and it really doesn't matter the size that you chop it to.

    >> you can use frozen spinach as well because you're grinding it all up.

    >> you could do whatever you want , really. and bread crumbs just to hold it together. one egg. lemon zest . a little bit of salt. a little bit of pepper. and you put it all in here. and the food processor does everything. let's see if this thing works. there you go.

    >> all right. show folks back here what we have.

    >> this is what it's looking like. stand over here and i'll show you. we take a little bit of this. it gets a little sticky so you might want a little water. you kind of make them into whatever size you want. and then you put them directly in.

    >> we don't have much time left, 30 seconds.

    >> three minutes. flip it.

    >> you make a really good ginger butter.

    >> butter, ginger and a little soy sauce.

    >> and the giada spit in the butter. okay. and then the salad here and then this great dessert is --

    >> this is really easy. peaches, strawberries and mango.

    >> on shaved ice .

    >> shoo

    >> shaved ice . like a snow cone .

    >> you got it.

    >> can i eat now?

    >> you can eat. do whatever you want .

    >> while savannah has to go

TODAY recipes
updated 6/29/2011 9:57:52 AM ET 2011-06-29T13:57:52

Recipe: Brussels sprout-leaf salad

  • Dressing
  • 1/4 cup fresh lemon juice (from 1 large lemon)
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • Salad
  • 1 1/2 pounds brussels sprouts
  • 2 cups baby arugula
  • 1 head Belgian endive, cut into 1/2-inch pieces
  • 1/3 cup sliced almonds, toasted* see Cook' Note
  • 1/3 cup grated Pecorino Romano cheese

For the dressing: In a small bowl, whisk together the olive oil and lemon juice until smooth. Season with salt and pepper, to taste.

For the salad: Using a small paring knife, remove the outer leaves from the brussels sprouts. Bring a large saucepan of water to a boil over medium-high heat. Add the brussels sprout leaves and cook for 1 minute. Drain and place in a bowl of iced water. Drain well in a colander. Place the brussels sprouts leaves, arugula, endive, and almonds in a salad bowl. Add the dressing and toss together. Sprinkle with the cheese and serve.

Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

Cook's Note: The unused core of the brussels sprouts can be used in soups and stir-fries.

Prep Time: 25 minutes

Cook Time: 1 minute

Serving Size

4 servings

Recipe: Shrimp cakes with ginger butter

  • Shrimp cakes
  • 3 tablespoons extra-virgin olive oil
  • 5 (4 ounces) large button mushrooms, cleaned and stems trimmed, chopped into 1/4-inch pieces
  • 1 medium carrot, peeled and diced into 1/4-inch pieces
  • 2 large shallots, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound extra-large shrimp, peeled and deveined
  • 3 tablespoons plain breadcrumbs
  • 1 large egg
  • Zest of 1/2 large lemon
  • Butter
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 1/2-inch-long piece fresh ginger root, peeled and finely grated to yield 4 teaspoons
  • 2 teaspoons soy sauce
  • 1/4 teaspoon kosher salt
  • 1/4 cup grapeseed or vegetable oil, plus extra as needed

For the shrimp cakes: In a 12-inch nonstick skillet, heat the olive oil over medium-high heat. Add the mushrooms, carrot, shallots, salt, and pepper. Cook, stirring frequently, until the carrot begins to soften, about 6 to 7 minutes. Transfer the mixture to a food processor. Add the shrimp, breadcrumbs, egg, and lemon zest. Pulse until combined but still chunky. Using damp hands, form the mixture into 15 patties, each 2 inches in diameter and 1/2-inch thick. Place on a plastic wrap-lined baking sheet and refrigerate for 30 minutes.

For the butter: In a medium bowl, using a rubber spatula, mix together the butter, ginger, soy sauce and salt until combined. Place the mixture on a piece of plastic wrap. Fold the plastic wrap over and form the mixture into a log about 7 inches long and 1 inch in diameter. Refrigerate for at least 30 minutes until firm. When ready to serve, slice the butter into 1/4-inch-thick pieces.

In a 12-inch nonstick skillet, heat the grapeseed oil over medium-high heat. Add 1/2 of the patties and cook for 3 to 4 minutes each side until golden. Add extra oil, if needed, and cook the remaining patties. Serve the shrimp cakes while still warm with a slice of ginger butter on top.

Cook's Note: Use any leftover ginger butter to top chicken or fish.

Prep Time: 12 minutes

Cook Time: 12 to 15 minutes

Inactive Prep Time: 30 minutes

Serving Size

15 shrimp cakes

Recipe: Poached strawberries, peaches and mango over crushed ice

  • 1 vanilla bean or 1/2 teaspoon pure vanilla extract
  • 2 cups white grape juice
  • 1 star anise pod
  • 1 cinnamon stick
  • Zest of 1/2 large orange
  • 1 cup (8 ounces) frozen strawberries, thawed and drained
  • 1 cup (6 ounces) frozen mango, thawed and drained
  • 1 cup (4 ounces) frozen peaches, thawed and drained
  • 4 cups crushed ice

Using a paring knife, scrape the seeds from the vanilla bean and place in a large saucepan. Add the empty vanilla pod, grape juice, star anise, cinnamon stick and orange zest. Bring the mixture to a simmer over medium-high heat and cook for 5 minutes. Add the strawberries, mango and peaches. Simmer for 5 minutes. Remove the pan from the heat and allow the fruit to cool completely in the syrup, about 1 hour (can be made 1 day in advance and refrigerated).

To serve, remove the vanilla pod, star anise and cinnamon stick from the syrup and discard. Mound the shaved ice in 4 small bowls and drizzle with the syrup. Spoon the fruit on top and serve.

Prep Time: 5 minutes

Cook Time: 10 minutes

Inactive Prep Time: 1 hour

Serving Size

4 servings

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