Friday, August 22, 2014

Brussels Sprout Salad

We bought some brussels sprouts at the market the other day and I was looking around for a different way to use them. I came across this recipe for a salad made just with the brussels sprout leaves. I was intrigued and decided to give it a go. The good news is that this is a very tasty salad. The bad news is that it takes quite a while pulling all those leaves off the darn sprouts. So, my guess is the person who developed this recipe is RETIRED! Seriously, no working person would ever have come up with this. You cut the ends off the sprouts and then pull off the larger intact leaves. You are left with the center of the sprout which you can save to use for something later. I guess I'll just steam or roast them? The pleasant surprise is the brussels sprout leaves make a lovely change from the greens we normally eat.

3/4 cup vegetable oil
2 T white wine vinegar
juice of one lemon--also a bit of lemon zest
salt and pepper
t of dark mustard
1 clove garlic minced

Whisk all together and refrigerate for about an hour. This will make more dressing than you will need.

Leaves from a large bunch of brussels sprouts
large handful of fresh blueberries
large handful of dried cherries
large handful of almonds
1/4 shaved Parmesan

Toss leaves with 1/2 cup dressing, add the rest of the ingredients and toss again. Makes two big salads or four small.

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