St. Patty’s Sprout Salad – not your everyday salad
Brussels sprouts may not be native to Ireland but they are a popular veggie there and since it’s March, I’ve added the St. Patty’s name to this salad that is as green as the emerald country itself.
Brussels Sprout-leaf Salad 4 servings
Dressing
Juice of 3 freshly squeezed lemons
2 to 3 tablespoon granulated sugar – to taste
¼ cup extra-virgin olive oil -- from The Tasteful Olive
Kosher salt and freshly ground black pepper – to taste
Salad
About 1 ½ lbs. Brussels sprouts
About 3 cups other greens (such as mixed green lettuce blends)
⅓ cup sliced almonds – toasted
⅓ cup grated Parmesan cheese, optional
1. Dressing:
a. Add lemon juice and sugar to a small bowl; slowly drizzle in the olive oil as you whisk; continue to whisk until the mixture is combined.
b. Season with salt and pepper.
2. Salad:
a. Using a small paring knife, remove the outer leaves from the Brussels sprouts. Reserve the cores for another use.
b. Bring a large saucepan of water to a boil over medium-high heat.
c. Add the Brussels sprout leaves and cook for 1 minute.
d. Drain and put in a bowl of iced water, then transfer to a colander to drain.
e. Put the Brussels sprout leaves, other greens, and almonds into a large salad bowl.
f. Add the dressing and toss together.
g. Sprinkle with the cheese and serve.
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| We served out Sprout Salad with Lasagna Packages. |
Recipe without photos . . .
Brussels Sprout-leaf Salad 4 servings
Dressing
Juice of 3 freshly squeezed lemons
2 to 3 tablespoon granulated sugar – to taste
Kosher salt and freshly ground black pepper – to taste
Salad
About 1 ½ lbs. Brussels sprouts
About 3 cups other greens, such as mixed green lettuce blends (I sometimes cut this way back, relying mainly on the Brussels sprouts as the greens)
⅓ cup sliced almonds – toasted
⅓ cup grated Parmesan cheese, optional
1. Dressing:
a. Add lemon juice and sugar to a small bowl; slowly drizzle in the olive oil as you whisk; continue to whisk until the mixture is combined.
b. Season with salt and pepper.
2. Salad:
a. Using a small paring knife, remove the outer leaves from the Brussels sprouts. Reserve the cores for another use (I often shred them and blanch them along with the leaves.)
b. Bring a large saucepan of water to a boil over medium-high heat.
c. Add the Brussels sprout leaves and cook for 1 minute.
d. Drain and put in a bowl of iced water, then transfer to a colander to drain.
e. Put the Brussels sprout leaves, other greens, and almonds into a large salad bowl.
f. Add the dressing and toss together.
g. If desired, sprinkle with the cheese and serve.
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