- 2 to 3 Warren or Red d'Anjou pears (1 pound 5 ounces total)
- 6 tablespoons unsalted butter
- 2 tablespoons champagne vinegar or white wine vinegar
- 1 teaspoon honey
- Fine sea salt
- ½ cup extra-virgin olive oil
- 2 pounds 10 ounces Brussels sprouts, trimmed
- 1 tablespoon sherry vinegar
- ¾ cup pomegranate arils (from ½ medium fruit)
- ¹⁄3 cup toasted chopped hazelnuts
- ¼ cup lightly packed fresh flat-leaf parsley leaves, chopped, plus more for garnish
- ½ lemon
- Cut the pears lengthwise into quarters, scoop out the cores, and trim off the stems.
- Melt 2 tablespoons of the butter in a wide pan over medium-high heat. Add 1 pear (4 quarters), cut-sides down, to the pan and cook until lightly caramelized, about 2 minutes. Rotate and caramelize the other cut sides for another 1 to 2 minutes, until tender but not mushy.
- Transfer to the bowl of a food processor fitted with a metal blade. Add the champagne vinegar, honey, and ½ teaspoon salt. Blend until completely pureed. Then, with the motor running, slowly drizzle in the oil and continue blending until the dressing is emulsified.
- Cut 1 pound of the Brussels sprouts in half. Doing so will cause some of the outermost leaves to fall off. Keep the loose leaves in a little pile on your cutting board.
- Return the pan to the stove and heat over medium-high heat for 2 minutes. Add the remaining 4 tablespoons butter. As soon as the foam subsides, add the cut Brussels to the pan, arranging each one cut-side down. (It will ensure that the sprouts cook evenly.) Cook, without stirring the sprouts, for 2 to 3 minutes. Flip, season evenly with ½ teaspoon salt, and cook the rounded sides for another 2 minutes.
- Add the reserved outer leaves and the sherry vinegar, and shake the pan to distribute. Cook for 10 more seconds, just to wilt the leaves, then transfer to a plate.
- Shave the remaining raw Brussels sprouts thinly on a mandoline. (Fingers, be careful!) This takes forever with a knife, but a food processor fitted with a slicing/shredding blade would also work. Toss the shaved sprouts into a large bowl. Add the pomegranate seeds, hazelnuts, parsley, about three-quarters of the dressing, and ½ teaspoon salt. Toss to coat everything well. Taste, adding a bit more salt or dressing, if you want. Thinly slice the remaining pear quarters. Serve the salad with the pan-roasted Brussels and the sliced pears tucked in. Finish with a big squeeze of lemon juice, and a handful of parsley on top.
This recipe is from Everything I Want to Eat: Sqirl and the New California Cooking, by Jessica Koslow and Maria Zizka.