Brussel Sprout Salad recipe

Brussel Sprout Salad recipe – Like I said in my previous post, this is the first Thanksgivng I’ve been able to spend with my family in many years. My mom goes to a big potluck dinner every year and this year she got assigned the job of making pumpkin soup (see my previous post) and brussel sprouts. Brussel sprouts are one of my favorite vegetables and there are so many fun ways to eat them. My mom told me the brussel sprouts were up to me, and I decided to make a salad.

I thought that would be a different way to eat the brussel sprouts that could be really interesting and tasty. I was trying to decide how best to cook the brussel sprouts; I love them roasted, but for a salad I thought sautéed might be better. Then my mom mentioned blanching, a great way to quickly cook the vegetables without leaving them mushy. That was it, now I had my recipe and it was a great success! see also : Mixed Bean and Pasta Salad recipe

Brussel Sprout Salad recipe

  • Brussel sprouts, thinly sliced
  • dried cranberries
  • pinenuts, toasted

Vinaigrette Dressing

  • red wine vinegar
  • lemon juice
  • olive oil
  • Salt
  • pepper
  • celery salt

Chop and slice the brussel sprouts into quarters or smaller so you have thin slices of each sprout. Wash the sprouts well before cooking. I like to chop my brussel sprouts and the put the pieces to soak in a large bowl of water. While the brussel sprouts are soaking, bring a pot of water to boil. Also while the water is boiling you can make the dressing (you’ll want it ready to go once the brussel sprouts are cooked).

Once the water is boiling, add the brussel sprouts and bring to a boil again, about 4-5 minutes. Drain and rinse the brussel sprouts. While they are still hot, add the vinaigrette dressing. This is why I chose blanching, the heat will allow the brussel sprouts to really absorb the flavor of dressing. see also : How To Make Japanese Beef Tataki Salad

Allow the brussel sprouts to cool. This is a great time to toast the pine nuts. Heat a pan and once the pan is nice and hot add the pine nuts. Toss the pine nuts around the pan and watch them closely. The pine nuts can be raw one minute and burnt the next. Once the majority of the pine nuts look toasted turn off the heat and let the pine nuts sit, they will continue to toast in their own heat and oil for a minute.

Mix the cranberries and pine nuts into the brussel sprouts. Add a little extra dressing to your taste

To make the dressing: add one part lemon juice to one part red wine vinegar. Mix in 1 tsp salt, 1 tsp, pepper, and 1 tsp celery salt. Slowly stir in two parts olive oil. Adjust seasonings to taste.

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