Tuesday, 19 December 2017
Brussels Sproats and Cranberry Salad
One of my favorite salads contains brussels sprouts. This brussels sprouts salad can be made ahead because the brussels stand up so well to being dressed. It can be made for a first course, side or add a protein and make it a main course.
Brussels Sprouts and Cranberry Salad
4 c. shaved brussel sprouts
1/2 cup toasted pinenuts
1/3 cup dried cranberries or cherries
1/3 cup chopped chives
1/4 c. cider vinegar
1/2 c. grapeseed oil (substitute safflower or olive)
2 T Dijon mustard
1 shallot minced
1/2 tsp. honey
1/2 tsp. freshly ground pepper
1 tsp. salt
Using a mandoline, if you have one, shave the brussels. If not just use a sharp knife to cut across the brussels into thin strips.
You do not have to toast the pine nuts, but, they are so much better toasted!
Pine nuts contain a lot of oil with a low smoke point so incineration does happen. And yet, toasted pine nuts taste about 10 times better than non-toasted. I toast my pine nuts in the micro wave oven. I rinse the pine nuts in water, then toss them with salt. I put them into a brown paper bag, fold top over and microwave on high for 1 minute to 1 1/2 minutes. Let them sit for a minute or two before tasting. You can also toast in the oven, but watch them carefully, they burn quickly.
Toss the brussels, pinenuts, cranberries and chives together.
Whisk the cider vinegar, oil, mustard shallot, honey, salt and pepper together and dress the salad when you are ready to serve.