Wednesday, October 13, 2010

Shaved Brussels Spout Salad with Dried Pineapple

I have a theory about people who are picky eaters or just don't like certain foods. If you don't like something it's probably because it wasn't made correctly for you the first time. Take Brussels Sprouts for instance. I still haven't met anyone who likes them. I had no opinion of them (my father was a somewhat picky eater that got us out of a lot of different vegetables) until I came across a recipe for them from Barefoot Contessa. They were roasted and it looked like a great recipe. When I told my husband his face looked like I had just told him he had to work for the next 20 years, digging ditches. Once he tried the roasted Brussels Sprouts and found out they didn't have to taste like slimy overcooked vegetables, my theory started to take shape.

So, because I do like Brussels Sprouts and the hubby is on board, I thought there might be an opportunity for a warm fall salad. So I used my handy mandolin and shredded a bag of fresh Brussels Sprouts. I sauteed them in a skillet with olive oil, lemon, salt and pepper just until they were just cooked. (5 minutes) Then I put the Brussels Sprouts over baby lettuces with dried pinepple and a lemon vinaigrette. Serve on the side or add chicken and make it a meal.

It felt like a great transition salad as we make our way to the colder months and I get another excuse to feed my husband Brussels Sprouts. Payback!




Warm Brussels Sprouts Salad with Dried Pineapple
15 medium sized Brussels Sprouts (approx 1 mesh bag in the produce aisle)
1 1/2 cups dried pineapple (cranberries would also work well)
2 bags mixed baby lettuces or salad mix of your choice
Juice of 1 lemon

On the thinnest setting, use your mandolin, food processor or your knife and shred the Brussels Sprouts. Cook with 1 tbsp of olive oil in a skillet over medium high heat. Cook about 5 - 10 minutes until bright green but make sure not to cook too long. Pour the lemon juice over and season with salt and pepper. Layer the Brussels Sprouts over the salad mix and toss with the dried pineapple (cranberries would also work well and be a great for the holidays)

2 comments:

  1. I came to Foodbuzz looking for new things to do with vegetables and here you are - I am loving this. Nice transitional autumn salad. And we are a brussels sprouts loving family.

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  2. I love brussels sprouts, and I subscribe to much the same theory as you. That said, even with my best efforts I still can't get my partner to like them. Never mind, I'll be making this, and I'll be quite happy to have it all to myself :-)
    Sue

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