Sometimes life calls for a big, nourishing salad. Whether you’re out of ideas of what to make for dinner, or looking to eat lighter, or, in my case, looking to clean out your fridge and pantry…a salad comes in as an easy, effortless meal. Sometimes the greatest ideas come out of ingredients you have just laying around. I usually never eat cruciferous vegetables in the raw, (1. they can be difficult to digest and absorb and 2. we live 6 months of the year in an arctic tundra where warmth is more desired than more cold!), but I saw an idea for a brussels sprout salad and decided to expand my horizons.
Salads like this are a great platform for building and expanding a meal how you like. Keep it simple and light for a side, or add shredded cheese, hard boiled eggs, a piece of salmon or chicken to make it more of the main meal.
The key to this salad is in the finely chopping the brussels sprouts, frisée, celery, and red onion. Add some pistachios and you’ve got crunch, crunch, crunch in small, dainty bites. It makes it more enjoyable to eat and allows the flavors to fuse. I once heard somewhere that a salad should be a perfect balance of tangy, acidic, sweet, and crunchy. Well, here you have it.
I soaked the red onion in the vinegar a bit to “cook” , mellowing the astringency. The pecorino shredded on top (optional) balances the bitterness of the greens. For the sweetness factor, I made a honey vinaigrette. You could also add diced pears, or cranberries for the same effect.
Let me know what you think!
Ciao for now!
- 7-8 brussels sprouts, stems removed and finely chopped
- 2 celery sticks, finely chopped
- 1/2 red onion, thinly sliced
- 2 handfuls of flat-leaf parsley, chopped
- 1 head frisée salad, finely chopped
- 1/4 cup toasted pistachio
- 1 cup arugula, chopped
- 1/4 cup freshly grated pecorino
- Honey Dijon Vinaigrette
- 1/3 cup red wine vinegar (for soaking red onion) leave 2 tsp for adding to dressing
- 1/2 Tbs honey
- 1 Tbs Dijon Mustard
- 1/4 cup olive oil
- Salt and Pepper to taste
- Thinly slice red onion and place in salad bowl, cover with red wine vinegar and set aside.
- Set oven to 350
- Remove stems from brussels sprouts and remove any blemished outer layers of leaves
- Cut in half, then finely slice
- Chop rest of salad ingredients
- Toast pistachios in oven and toast for 6-8 minutes.
- At the bottom of the salad bowl that you'll be using, whisk together dijon and honey.
- Slowly add olive oil.
- Drain most of the red onion, you can add 2 tsp of the vinegar into the dressing.
- Combine vegetables into the bowl with the vinaigrette and red onion and toss until well coated.
- Add shredded pecorino and pistachios just before serving.