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!!!.



Ingredients (serves 1):

7 Brussels sprouts
3 walnuts
1/2 orange
50 g Manchego cheese
dried cranberries

2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon honey
1 teaspoon mustard
1 tablespoon orange juice
salt

Method:

Remove the top, dirty leaves of the Brussels sprouts. Cut them in half and then slice into thin shreds. Crack the walnuts and cut into pieces. Crush the cheese with a fork. Peel the orange and cut it into thin slices. Mix well the sauce ingredients. Place sliced Brussels sprouts into a bowl, add the cheese and walnuts. Toss well then sprinkle with cranberries and pour over the sauce. Toss again. Serve with orange slices.






Enjoy !!!

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