Saturday, December 4, 2010

Brussels Sprouts Salad

Just to get this out there - I had never been a really big fan of brussels sprouts.  I would eat them, but the texture of boiled brussels sprouts just isn't for me.  However, this dish sounded intriguing, and so I decided to make it.

We were making a late-night Walmart run when I remembered that I wanted to get some Brussels Sprouts.  There was no price tag on the container, so I took it up to the register.  After checking out the rest of my stuff, I discovered that the brussels sprouts were $3, which I wasn't going to pay.  However, the checkout lady really had to go to the bathroom, so she marked it down to $1 so she wouldn't have to take it off the list.  Awesome!

As with everything on this site, I highly endorse this recipe.  I should have posted this right after Thanksgiving, when everyone was looking for lighter food to eat, but I didn't.  Sorry.  Still good, and a nice break from hearty winter food. It's also a great replacement for your typical green salad at a dinner pary.  You can do the prep work ahead of time and just combine things once everything else is ready.  I've made it for two large groups of people and gotten recipe requests from every single family.  So, yeah.  You should totally make this. 

Please forgive the picture.  I didn't take a lot of time to photograph, as dinner was on the table, but I just wanted to show you how the Brussels sprouts were cut (thinly, in rings)

Delicious Brussels Sprouts Salad
Adapted from shutterbean (look here for variations on the cheese and dressing)

24 brussels sprouts
4 oz. cheese (I used cheddar), grated
Parmesan cheese to taste
1 cup toasted chopped walnuts*
7 Tbs. olive oil
3 Tbs. apple cider vinegar
2 tsp. Dijon mustard
salt and pepper

Slice the brussels sprouts thinly.  (Use a food processor or a knife.)  In a small jar, mix together the olive oil, vinegar, mustard, salt, and pepper.  Combine everything and toss; check for salt and paper balance and eat immediately.  Try to keep yourself from eating the entire thing by yourself.  If you don't, console yourself by remembering that brussels sprouts are healthy.  Don't think about the cheese and oil.

*To toast walnuts, spread on a plate and microwave on 30-second intervals until they're fragrant and taste toasty.

1 comment:

  1. You are such a horrible procrastinator Eliza. But I guess I have to love you anyways. Although, you are really starting to rub off on Marta...she read those books you sent her before doing all of her homework. I do have to admit though, that those books were really good. Marta thinks that they were really predictable. All of my guesses were horribly wrong, But oh well.

    <3 Tess


Did this recipe work for you? Tips, suggestions, or advice?