by Meli C

Chopped Brussel Sprout Salad

Brussel sprouts don’t automatically come to mind when thinking of what I can make for lunch.  However, I read an article recently that boasted about all the different benefits these little cabbage heads embody, and so I decidedly picked up a case during my last visit to the supermarket.

After browsing through different recipes online, I settled for creating my own. It consists of finely chopped raw brussel sprouts, tossed with sliced toasted almonds. I also think it would be great to add some dried cranberries or raisins to this salad for a contrast of sweet and tangy, but I didn’t have any at home.

The key to this salad, aside from its crunchy texture, is its bright and citrusy mustard vinaigrette. It’s so good that I’ll surely be drizzling it onto other salads very soon!

{I served the salad with pan-seared tilapia. Delicious!}

So here’s how to make it:

Take fresh, raw brussel sprouts (as many as you want) and finely chop them, discarding the stem. Transfer chopped sprouts to a large salad bowl. Mix in the sliced oven roasted almonds (I used this kind). The amount of almonds is up to you – I like to have at least one almond in every bite. Then, add two tablespoons of the vinaigrette and toss. Adding an extra tablespoon at a time as needed, to taste. Sprinkle with sea salt and pepper and toss.

For the dressing, you will need:

2 tablespoons honey or light agave syrup
1 1/2 tablespoons vinegar (can be rice, champagne or any other white vinegar)
1 tablespoon fresh lemon juice with pulp
1 1/2 teaspoons lemon zest
2 teaspoons dijon or whole grain mustard
3/4 cup light olive oil
Sea salt
Freshly ground black pepper

In a large measuring cup or medium bowl, combine the honey or agave, vinegar, lemon juice, lemon zest, and mustard. Whisk together while slowly adding the olive oil until all the oil is incorporated. Season to taste with salt and pepper.  Here you may add a little extra vinegar and/or mustard to the dressing if you wish.

This recipe makes about a cup of dressing, which is a lot more than needed for the salad. However, it should last about a week if covered and refrigerated.

1 comment

1 Laura { 10.24.11 at 11:05 am }


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