Warm Brussels sprout salad with leek and red pepper

Thinly-sliced sprouts a stellar salad component!

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.

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
• 1/2 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
• 1/4 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.