(Save the bright green leaves that fall off and transfer them to a large mixing bowl.) 2 Place the Brussels sprouts cut side down on a cutting board and slice very thin (about 1/8-inch thick.) Transfer to the mixing bowl with the leaves. Mix poppy seed dressing and orange juice together in a bowl pour over Brussels sprouts mixture and toss well. Put the Brussels sprout leaves, arugula, endive, and almonds into. 1 Trim the stem end of each Brussels sprout. Combine Brussels sprouts, curly kale, lacinato kale, napa cabbage, dried cranberries, mandarin oranges, green onions, strawberries, and toasted pepitas in a large bowl. Drain and put in a bowl of iced water, then transfer to a colander to drain. It’s a personal favourite of mine, but I still didn’t expect it to go down as well as it did. Add the Brussels sprout leaves and cook for 1 minute. Refrigerate for at least 30 minutes if possible. Pour dressing over salad and toss to combine so that dressing coats all ingredients. In a small bowl or measuring cup, whisk together olive oil, lemon juice, shallot, Dijon mustard, salt, and red pepper flakes until combined. □ So one of the salads I made was this Brussels Sprout Salad. Place shaved Brussels sprouts in a large bowl. 1 1/2 teaspoons fresh lemon juice 1/4 teaspoon grated lemon zest 1 teaspoon whole-grain mustard 1/2 small clove garlic, minced Kosher salt and freshly ground pepper For the Salad: 1/2 pound. For the salad 50g blanched hazelnuts 1 heaped tsp cumin seeds 1 small red onion, finely chopped 400g brussels sprouts, shredded with a processor or by hand. Nothing better than a leisurely Sunday spent with friends and a table laden with food! I’m actually sharing my Roast Lamb recipes on Wednesday along with a peek into my real life with a video of my lunch! I can’t wait to share it with you!!!īut I’m getting ahead of myself. If youve given up on the strong flavor of cooked brussels. Brussels sprouts, bacon, apple and hazelnuts is a magic combination that makes this Brussel Sprout Salad that so good, you’ll be happy to have it as a meal! In fact, I’m sharing this recipe at the request of a brussels-sprout-hating friend after I served this at a lunch!!Ī couple of weeks ago, I invited my friends around for a Sunday Roast Lamb Lunch. This autumn salad pairs the flavors of smoky bacn chickpeas with a sweet creamy dressing.
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