SUMMER-LIKE SPROUT SALAD
BRUSSEL SPROUT SALAD & A CITRUS VINAIGRETTE
Brussel sprouts, in my opinion, are the outcasts of the healthy green family. Is is the way they were prepared by our grandparents? Yes, if not seasoned correctly, they can be rubbery, soft, smelly, and bitter. If seasoned correctly, they can be a shinning star on your dish.
My first go at a brussel sprout was not too long ago when I lived in Manayunk. My neighbors and really great friends Nick and Lizzy made a batch in the oven when I went over for apps and drinks. I quickly questioned them, why brussel sprouts, and aren’t they disgusting? They looked at me like I was some crazy person and quickly replied, “NO, they are amazing and you will love them too.” Curiosity took over and I watched how they had them laid out on a baking sheet in the over and kept spraying them with olive oil, dusted with salt and pepper, and topped them off with parmesan cheese. Wouldn’t you know they were incredible! They perfect balance of bitterness and salty note from the cheese. Never mind the combo of crispy leaves that fell off some of the sprouts, while the intact ones where just tender enough.
Ok, enough about my first love of brussel sprouts. The purpose of this episode comes from a salad I had on New Year’s Eve this year with my mom. I ordered a brussel sprout salad for a starter and devoured the entire dish. I thought to myself, I think I can replicate something similar at home and enjoy it for lunch or a side salad for dinner. The crunchy, bitter flavor of the brussel sprout I found goes very well with the sweet apple and cranberry, the toasted, nutty note of the almonds, and salty side of the cheese. To finish the dish, I wanted to top it off with a dressing that is not only light and bright, but has a citrus punch. I honestly could drink this vinaigrette. Enjoy this dish and trick the kiddos into eating something that is healthier, but still looks like lettuce.
RECIPE & INSTRUCTIONS:
COURSE: Lunch/Dinner PREP TIME: 20 minutes SERVINGS: 6 To 8 People
INGREDIENTS FOR SALAD :
1 lb Brussel Sprouts (shaved with food processor, mandoline, or grater)
1/2 Cup Sweet Onions Sliced (can use red onion for a stronger flavor)
1/2 Cup Dried Cranberries
3/4 Toasted Sliced Almonds
1-2 Apples Cut In 1” Cubes (I like gala or honeycrisp, but go for granny if you want bitter)
4oz Goat Cheese (can use any cheese you like)
INGREDIENTS FOR CITRUS VINAIGRETTE:
Juice Of 1 Medium Lemon
Juice Of 1 Medium Orange
1 Tbsp Dijon Mustard
1/2 Shallot Minced
2 Tsp. Salt
1 Tsp. Pepper
1/4 Avocado Smashed
1/2 Cup Olive Oil
INSTRUCTIONS FOR THE SALAD:
Wash and remove any brown leaves on the brussel sprouts. Cut off the stem and shred. Place in a large bowl. Add all other ingredients in the same bowl and gently mix.
INSTRUCTIONS FOR THE VINAIGRETTE:
In a medium bowl, add the juice of the lemon and orange, mustard, shallot, salt, pepper, and avocado. Mix well with a whisk. Slowly pour in the oil while whisking the entire time. The oil will marry with the other ingredients into a beautiful dressing. You may also add all ingredients into a mason jar with a lid and shake vigorously to mix.
Pour over the salad and mix to serve right away. Or reserve the dressing on the side and allow your guests to add the quantity they want.
Side Note: I love to make this salad on a Sunday for the week ahead. I place the salad undressed in an air tight container in the fridge and do the same with the dressing. That way I take a little each day for lunch, add a protein over the top, and finish it with the amount of dressing I want. Both will last in the fridge for several days.
ADDITIONS: You can also add bacon to this dish. Brussel sprouts and bacon are a great combination. I would cook the bacon and then chop it up to measure a 1/2 cup. I could also see some toasted chickpeas going well with this dish. In fact, I might have to try just that.
