I found a very interesting salad recipe the other day, but had no sunchokes or olives to make it happen. So, I changed a thing or two or three and here it is: very refreshing! Normally, I don’t like cooked brussels sprouts, but eating them raw in a salad, surrounded by sweeter ingredients is apparently a whole different game. Next time I will try adding almond slices and raisins to this salad.
Brussels Sprouts Salad
By September 9, 2011Published:
I found a very interesting salad recipe the other day, but had no sunchokes or olives to make it happen. So, I changed a thing or two …
- 10 Brussels sprouts washed with stem and browned or bruised leaves removed
- 3/4 cup Jicama thinly sliced
- 1 Green apple thinly sliced
- 1 small Fennel bulb scrubbed
- 3 cloves Garlic peeled and smashed
- 1/2 cup Fresh lemon juice
- 1 cup Olive oil
- 10 Mint leaves
- 1 tsp Sea salt
- Cracked black pepper to taste
- Dressing Preparation:
1. Place garlic and ½ tsp sea salt in a food processor and blend to a paste.
2. Add the lemon juice and blend.
3. Slowly add the olive oil and blend thoroughly. Finish with plenty of black pepper.
- Salad Preparation: 1. Remove a few leaves of the Brussels sprouts and add them to a medium-sized bowl.
2. Using a mandoline, shave the rest of all the sprouts into the same bowl. Break the pieces apart so you have a nice sprout slaw. If you don't have a mandoline, slice the sprouts as thinly as you can.
3. Cut the fennel bulb in half and shave both halves into the bowl. Break the fennel apart.
4. Put jicama slices and apple slices into the same bowl.
5. Add the dressing to the salad, finish with a little bit more sea salt and pepper if needed and a light drizzle of olive oil. Place mint leaves on top and serve.