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Cold Brussels Sprouts Salad

21st.Century.Chef's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Side Dish
Method: 
Boiled
Dish: 
Salad
Drink: 
Wine
Preparation Time: 
5 Minutes

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