Here's another recipe using brussels sprouts. In a previous post, I announced my love for in-season vegetables and that brussels sprouts are in season till the end of March. So I'm trying to take full advantage of this availability of one of my favorite vegetables. This time, I'm going raw. Just simply shave the brussels sprouts, toss them with some julienned carrots, avocado, toasted walnuts and dress with my own vinaigrette.
This recipe is actually dedicated to my sister, Annemarie, a pescatarian who cringes when she sees the graveyard of bones I have in my freezer awaiting to be simmered into a delicious broth. Because of her, I thought I should incorporate a little more vegetarian recipes in my blog. (By the way, here's another salad recipe from about a year ago: Apple, Walnut and Herb Blend Salad -- if you're interested.)
To make this salad, start by thinly slicing your brussels sprouts. You can use a mandoline but I prefer using a sharp knife.
This recipe is actually dedicated to my sister, Annemarie, a pescatarian who cringes when she sees the graveyard of bones I have in my freezer awaiting to be simmered into a delicious broth. Because of her, I thought I should incorporate a little more vegetarian recipes in my blog. (By the way, here's another salad recipe from about a year ago: Apple, Walnut and Herb Blend Salad -- if you're interested.)
To make this salad, start by thinly slicing your brussels sprouts. You can use a mandoline but I prefer using a sharp knife.
To julienne a carrot, I prefer to use a julienne peeler. It's a fantastic tool. I julienned this medium-sized carrot in less than 30 seconds with this julienne peeler.
Here's a kitchen trick: If a recipe says it requires roughly chopped nuts, don't use your knife, instead use the bottom edge of your skillet and smash them.
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Toss everything together with the vinaigrette. Add some black olives if you like. Take a picture and show everyone what you've made. Enjoy!
SHAVED BRUSSELS SPROUT SALAD
Ingredients:
1/2 pound brussels sprouts, thinly sliced
1 medium carrot, peeled and julienned
1/2 avocado, diced
1/2 small shallot, finely chopped
2 tablespoon extra virgin olive oil
1 tablespoon apple cider vinegar
1/3 cup walnuts
Salt and pepper
Black olives, optional
Add brussels sprouts, carrots, and avocado in a serving bowl.
To make the vinaigrette, add oil, apple cider vinegar and chopped shallots. Add some salt and pepper to the mixture to taste. Give it a quick stir.
Heat a small pan over medium high heat and add the walnuts. Stir frequently for about 10 minutes or until walnuts are fragrant. Smash the walnuts with the bottom edge of your pan to give them a rough chopped look.
Add the walnuts and vinaigrette to the serving bowl. Add some black olives if you'd like. Gently toss everything. Top with some freshly ground pepper.
Ingredients:
1/2 pound brussels sprouts, thinly sliced
1 medium carrot, peeled and julienned
1/2 avocado, diced
1/2 small shallot, finely chopped
2 tablespoon extra virgin olive oil
1 tablespoon apple cider vinegar
1/3 cup walnuts
Salt and pepper
Black olives, optional
Add brussels sprouts, carrots, and avocado in a serving bowl.
To make the vinaigrette, add oil, apple cider vinegar and chopped shallots. Add some salt and pepper to the mixture to taste. Give it a quick stir.
Heat a small pan over medium high heat and add the walnuts. Stir frequently for about 10 minutes or until walnuts are fragrant. Smash the walnuts with the bottom edge of your pan to give them a rough chopped look.
Add the walnuts and vinaigrette to the serving bowl. Add some black olives if you'd like. Gently toss everything. Top with some freshly ground pepper.
