Eaten too much of something too heavy, creamy or cheesy? Then try this winter salad which uses Brussels sprouts, one of my favourites. If you haven’t eaten sprouts raw, you are in for a discovery. They are crunchy, full of flavour and the dressing sits in all the crinkles. A million miles away from boiled sprouts, honest.
It is a Brussels sprout take on the classic Waldorf salad: mayonnaise, lemon juice, apples, celery, walnuts, lettuce. This winter version is lighter and, I think, more interesting. This is the first recipe I’ve tried by food writer Gizzi Erskine. Watch out for more of her salad options.
Serves 4 as a side dish, or 2 for lunch
300g shredded Brussels sprouts
100g halved, seedless green grapes
1 sliced apple
60g walnut halves
A handful of freshly chopped tarragon
For the dressing:-
1 tsp Dijon mustard
2 tbsp freshly squeezed lemon juice
3 tbsp natural yogurt
1 tbsp olive oil
Sea salt and freshly ground black pepper
First, mix all the dressing ingredients together in a large bowl. Shred your sprouts through the shredder/slicer attachment of your food processor, or slice them thinly by hand using a knife. If you are brave and don’t mind slicing your fingers too, you could try a mandolin. I used a knife.
5 to remember
las coles de Bruselas – the Brussels sprouts
las arrugas – the crinkles
un descubrimiento – a discovery
a mano – by hand
el estragón – the tarragon
And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
A fresh salad for winter in #Spain: a Brussels sprout #recipe by @GizziErskine via @Spanish_Valley http://wp.me/p3dYp6-1Ve