Warm Brussels Sprouts Salad with Leek and Red Pepper

I have to confess that I have never been a big fan of Brussels sprouts so I was a little intimidated when I saw a box of them from the Avonmore Berry Farm stall at the Ottawa Farmers’ Market in my Farmers’ Feast Challenge basket. Despite a lifelong love of other cruciferous vegetables, especially broccoli, cabbage and bok choy, I have consistently avoided these little green orbs. I suspect it was the bitter, sulphurous odour they give off (not to mention the corresponding taste) when they are overcooked. At any rate, I will be ignoring these humble sprouts no more. Packed with nutrition, they are also exceptionally delicious when prepared with a little care. This pretty salad is a winner.

After a lifetime of avoiding Brussels sprouts, I am now a big fan of them, thanks to this tasty salad recipe which features, leeks, red peppers, a delicious vinaigrette and a topping of Parmesan.

After a lifetime of avoiding Brussels sprouts, I am now a big fan of them, thanks to this tasty salad recipe which features, leeks, red peppers, a delicious vinaigrette and a topping of Parmesan.

Ingredients

  • 1 tablespoon (15 mL) olive oil
  • 1 1/2 cups (375 mL) thinly sliced leeks (white and light green portion only)
  • 1 cup ( 250 mL) thinly sliced red pepper
  • 1 pint (approximately 225 grams) Brussels sprouts
  • ½ teaspoon (2.5 mL) coarse sea salt
  • 2 teaspoons (10 mL) fresh thyme leaves
  • 1 tablespoon (15 mL) olive oil
  • 1 – 2 teaspoons (5 – 10 mL) maple syrup, to taste
  • 2 tablespoons (30 mL) apple cider vinegar
  • 1 teaspoon (5 mL) Dijon mustard
  • ¼ cup (60 mL) Parmesan shards

Method

  • Trim the stem ends of the Brussels sprouts then slice them thinly (1/4 inch / .3 cm or less) from top to bottom. You should get about 2 1/2 cups (625 mL) of sliced Brussels sprouts.
  • In a small jar with a tight fitting lid, combine thyme leaves, olive oil, maple syrup, cider vinegar and Dijon. Cover and shake until well blended. Set aside.
  • In a large, shallow pan (use a wok if you have one), heat oil over medium-high heat. Add sliced leeks and red peppers. Sauté for 4 – 5 minutes, stirring often, until tender.
  • Add sliced Brussels sprouts and salt to the pan and cook for 3 – 4 minutes, stirring often, until the sprouts are turning bright green and the thickest slices are just barely tender. Don’t overcook the sprouts as this will give them a bitter taste.
  • Transfer the cooked vegetables to a serving bowl. Drizzle with dressing and toss. Sprinkle with parmesan and serve.

Serves 4.

 

Advertisements

About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
This entry was posted in Salads, Vegetables and tagged , , , , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s