Wednesday, 4 March 2015

Brussels sprout salad

I have to admit that I definitely exaggerated with the amount of Brussels sprouts purchased few days ago at the market. As a result, last week I had them in almost every possible way: baked, boiled, steamed and fried. It's a shame I haven't hit before on an idea to prepare them in its simplest form - just raw:). After all, Brussels sprout is nothing else but a little cabbage, which I eat very often without cooking or frying:). This salad is based on ''what's in my refrigerator and kitchen cabinets'' and also on this recipe. I liked it so much that I've made it few more times since the first one. In addition to the Brussels sprouts I added to it some chopped walnuts and Spanish Manchego sheep cheese, which can be replaced by other firm ripened cheese. I served the salad with orange slices, which added juiciness and contrasted fabulously with distinctive and well developed flavour of the cheese (I love the combination of cheeses with fruits:)). I also sprinkled the salad with some dried cranberries and pour it over with the sauce made out of olive oil, lemon juice, honey and mustard. It's really delicious!!!.