Monday, March 21, 2011

Shredded Brussels Sprouts Salad

Wonderful cook Eric Huffer brought this to Cornbread Supper, and when another Cornbreadian requested the recipe, he kindly shared. This recipe is from the cookbook Power Foods

1 tablespoon whole-grain mustard
3 tablespoons fresh lemon juice(from 1-2 lemons)
coarse salt
1 tablespoon plus 1 teaspoon pure maple syrup
2 tablespoons sunflower oil
8 oz brussels sprouts, very thinly sliced
4-6 leaves Swiss chard or kale, or a combination, stemmed and thinly sliced
(I couldn't find either the last time I made this and substituted beet greens and collard greens)
1/3 cup raw hulled sunflower seeds, toasted
Stir together mustard, lemon juice, 3/4 teaspoon sat, and the salt: whisk in oil until emulsified.
In a salad bowl, toss together brussels sprouts and greens.  Add sunflower seds and dressing: toss to coat.  Serve immediately.

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