There are some vegetables that have undergone a complete metamorphosis in the last few years and the humble Brussels sprouts is certainly one of them! My childhood memory of them is that of bitter, grey-green odious orbs served up alongside mashed potatoes at Thanksgiving. I was never a great fan. But over the years of creating veggie dishes for special family dinners, I have discovered myriad, wondrous ways to cook these little beauties, and more recently I have discovered raw Brussels sprouts. I had always assumed that they had to be cooked before eating, but I am happy to report that thinly sliced or shredded, they make a wonderfully crunchy base for salads, much like cabbage does to cole slaw.
Today’s salad is a gorgeous example of raw Brussels sprouts in a salad. Added crunch comes from golden toasted almond slices and ruby pomegranate seeds. Orange slices add a splash of freshness and the almond butter in the dressing adds a rich layer, so that every bite is perfectly satisfying. I found the recipe in Taste Magazine’s Fall 2014 issue.
I will bring a giant bowl of my salad over to Angie’s Fiesta Friday. Please come and join us, a bunch of passionate foodies who love to share their latest and greatest creations.
Crunchy Brussels Sprouts and Citrus Salad
10 ounces Brussels sprouts, trimmed
4 – 6 kale leaves, stemmed
2 oranges, peeled and segmented
1/3 cup pomegranate seeds
1/3 cup toasted, sliced almonds
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon orange juice
1 tablespoon lemon juice
1/3 cup olive oil
1 tablespoon almond butter
salt and pepper to taste
1 tablespoon fresh chives, chopped
Finely shred the Brussels sprouts and kale leaves. Place in a large bowl. Add the oranges and pomegranate seeds and toss to incorporate.
In a small bowl, whisk together the Dijon mustard, honey, orange and lemon juice, almond butter, olive oil, salt and pepper and chives.
Add the dressing to the salad mixture and gently toss. Just before serving, add the almonds and toss to incorporate.
Serve immediately or within 1 hour.