Brussels Sprout Salad
Brussels Sprouts seem to get a mixed review when you hear their name. Some love them and some don't and infact I wasn't really a big fan of them until just recently. I didn't grow up eating brussel sprouts. We ate lots of Cauliflower and Broccoli, but I hadn't even heard of brussels sprouts until my 20's when I was introduced to Martha Stewart. No, I didn't meet her, but in the 90's she was the hottest cookbook author, magazine owner, and TV chef here in North America. This was before her show was on CBS and you could find her on PBS. Food Network wouldn't launch until a year later. Around that time, I went on a date to a fancy restaurant and brussels sprouts were the featured vegetable on the plate I had ordered. I have to admit I too wasn't a fan because they seemed kind of bitter. I gaged them down because I didn't want my date to think I was a picky eater, but about 2 years ago they appeared in a mix bag of salad I had bought at Costco and I changed my mind on how I felt about them. They are actually pretty good. I also keep meaning to try them with bacon as I hear they are really delicious cooked that way, but with little kids who are picky eaters I usually venture towards the vegetables I know they will eat. Anyway, the other day I was really craving a salad and that is one thing that is hard to get here is a good salad. It is actually really hard for me to go to restaurants here in Germany because most are really not kid friendly. People don't really eat out a lot here in Germany, and when they do go out it is usually not with their children except for McDonald's and a handful of other fast food restaurants. Wish they had a Panera here, but even if they did it would be ages before it made its way to our little town. I have no choice, but to make my own.
This recipe serves 4
2 cups of shredded brussels sprouts. I use a mandolin and only shave until I reach the harder inner leaves. I put those in the compost pile.
3 mandarin oranges peeled and segmented
1/3 cup of pistachios chopped
1/2 cup of diced red onion
1/2 cup of pomegranate1/4 cup of olive oil
3 Tablespoons of balsamic vinegar
1 Tablespoon of dijon mustard
salt and pepper to taste.
Combine sprouts, pistaschios, onion, pomegranate, mandarin oranges in a bowl then in another bowl combine olive oil, mustard, and balsamic vinegar with salt and pepper whisking until emulsified. Pour dressing over salad shortly before serving. Enjoy!