Cold Brussels Sprouts Salad
|Fresh brussels sprouts/2 boxes of 10 ounce frozen brussels sprouts, defrosted||2 Pound|
|Green onions||1 Bunch (100 gm), chopped|
|Red bell pepper/2 ripe tomatoes||1 , diced|
|White wine vinaigrette||1⁄2 Cup (8 tbs)|
|Sliced almonds||1⁄4 Cup (4 tbs) (For Garnish)|
Boil or steam sprouts until barely tender.
This should take no more than 10 minutes.
Add a bit of peanut or olive oil to the water when you begin.
It helps them remain green instead of that awful gray that you remember from your childhood.
Do not put salt in the water.
When tender but still crunchy, drain and immediately immerse in cold water.
This will stop the cooking.
Drain and chill. (If using frozen Brussels sprouts, do not cook them at all. Simply defrost and cut for the salad.)
Cut each sprout in half and place in a large salad bowl.
Toss with chopped green onions, chopped red bell pepper or tomatoes, and the vinaigrette.
Top with a bit of pepper and some sliced almonds for garnish.