![]() Toss well, then cover with plastic wrap and refrigerate for at least 30 minutes and up to 4 hours to allow the sprouts to soften and the flavors to marry. It was like finding little presents inside my present as I went along! It was so fun, and such a nice little surprise as I turned the pages.Īs a sidenote, I read cookbooks like most people read novels - cover-to-cover, straight through, without missing a single word. In a large bowl, combine the shredded Brussels sprouts, apples, shallots, olive oil, vegetable oil, apple cider vinegar, honey, salt, and pepper. The fabulous combination in this salad's dressing is amazing - and completely takes away any of that "harsh" flavor raw Brussels sprouts or kale can have.Īnd being the really sweet-and-cute friend that she is, she stuck little sticky notes with handwritten notes from her on some of the recipes so I'd find them as I read it. My best friend gave me this fabulous cookbook for Christmas one year. The recipe that inspired this salad creation is from the cookbook Power Foods: 150 Delicious Recipes with the 38 Healthiest Ingredientsby the editors of Whole Living Magazine. ![]() Drizzle dressing over salad and toss well to combine. Once you get down to the core of the sprout, slice it in half. The outer leaves should fall right off, however the inner leaves will require some tearing. Make dressing: drain walnuts and place in a blender (I use my Nutribullet) with olive oil, water, lemon juice, honey, garlic, salt and pepper. Trim the stems off half of the Brussels sprouts and separate the leaves. (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. Add cheese, dried cherries, apple, and toasted walnuts. 1 Trim the stem end of each Brussels sprout. Using an adjustable-blade slicer, thinly slice leaves of Brussels sprouts into a medium bowl. Add the sliced Brussels sprouts, 1 1/2 teaspoons salt, and 1/2. ![]() It's one of our absolute favorites, and we have it at least once a week or so. Place Brussels sprouts in a large mixing bowl. Place the butter and olive oil in a large (12-inch) saute pan and heat it over medium heat. "Brussels sprouts in a salad? Really, in a salad?"Īnd let me just tell you, this Brussels Sprouts Salad is sooooo good. ![]()
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