Until recently, Brussels sprouts were not readily seen. Maybe only grandma was eating them. Lately, they are everywhere. The internet has tons of recipes for Brussels sprouts. You would think we discovered Brussels sprouts.
Brussels sprouts are believed to have been cultivated in Italy during Roman times. Brussels sprouts that we are familiar with were first cultivated in Belgium as early as 1587 and were introduced in the US in the 1800s. Okay, so we didn't discover Brussels sprouts, but we can still enjoy them.
I like Brussels sprouts. (If you like them, it's okay. You can admit it.) My love of Brussels sprouts has me looking for new recipes. For this posting, I found recipe on the California Almond Board and changed it to make it more Midwestern. Below is my version. But please feel free to try the recipe as the almond board intended it. My goal is that everyone eats good food. Use a recipe as a starting point. Changing it to fit your taste is perfectly fine.
Brussels sprouts Salad
Serves 8.
Ingredients:
12 ounces Brussels sprouts
½ cup slivered almonds
1 large firm pear
¼ cup finely chopped red onion
½ cup seedless red grapes, halved
⅓ cup dried cranberries
Dressing:
2 Tablespoons extra virgin olive oil
3 Tablespoons apple cider vinegar
1½ Tablespoons sugar
½ teaspoon salt
¼ teaspoon red pepper flakes
Directions:
1. Wash Brussels sprouts. Remove damaged outer leaves. Slice Brussels sprouts very thinly. Set aside.
2. Toast almonds in a 300°F oven for about 10 minutes or until lightly browned. Set aside.
3. Wash and chop the pear. In a large bowl, combine pear, onion, and grapes. Set aside.
4. In a large saucepan, bring about 4 cups of water to a boil. Add ½ teaspoon salt. Add Brussels sprouts and cook for about 2 minutes. Add cranberries during the last 30 seconds. Drain. Add cold water to cool. Drain thoroughly. Add to pear mixture along with the almonds.
5. In a separate bowl, combine dressing ingredients. Pour over Brussels sprouts. Stir to combine.
