Brussels Sprouts Salad (serves 4)
I love Brussels sprouts as a Fall/Winter veg and turkey for Thanksgiving/Christmas wouldn’t be the same without them, but raw in a salad – not so sure. However, I tasted this raw sprouts dish in a restaurant and was nicely surprised but thought I would substitute the raw for cold roasted sprouts with their more dense, nutty flavor. Along with the sprouts goes parma ham – a nice pairing – celery, cranberries and finely sliced walnuts served on a bed of arugula/rocket. As a dressing honey mustard is a must.
1 pound of Brussel sprouts (before cleaning off outer leaves) – quartered
2 slices Parma ham – cut into slivers
3 oz celery – diced
Small handful dried cranberries
1 tbsp. walnuts – finely sliced
Arugula/rocket
Honey Mustard Dressing
1 tbsp. cider vinegar
3 tbsp. extra virgin olive oil
1 tbsp. Dijon mustard
1/2 tbsp. honey
Put all ingredients in a screw top jar and shake well to emulsify.
