Monday, February 1, 2010

Brussels Sprout Salad

I am not much of a salad person. But's my current addiction! Here's the original recipe/post if you have fancier ingredients. (For the life of me, where to get Marcona almonds?!) Be careful when toasting your walnuts. I've reduced the suggested temperature from 350 to 300 degrees because of a recent over-toasting incident--though I used the walnuts anyway and the salad was still delicious! Here's my guesstimate amounts for one person:

10 - 12 Brussels sprouts, trimmed of any dried leaves and at the root
1 - 2 tablespoons golden raisins
1 - 2 tablespoons walnuts
Parmesan cheese, shaved
olive oil
champagne vinegar (or whatever you like)
sea salt/kosher salt & black pepper

Dice the sprouts into about 1/4" cubes (many of the leaves will fall off in the process--that's fine). Bring a pot of water to a boil. Add some salt and throw in the sprouts. Blanch for a minute or two until bright green (do not overcook!). Drain the sprouts under cold water to stop the cooking process.

Meanwhile, toast walnuts in a 300 degree oven for 5 - 10 minutes until fragrant. Cool and coarsely chop. Mix together the sprouts, raisins, walnuts and cheese. Drizzle over the olive oil and vinegar, then sprinkle w ith salt and pepper. Toss and serve!

See, not diced exactly, often more wedge-y. Doesn't matter!


  1. Oh, that's right up my alley, the combination with raisin and nuts. Will give that a try very soon.

  2. If you have a Trader Joe's near you they have Marcona Almonds. Just an FYI:)

  3. Thanks. The closest one is over an hour away, but I should really make more of an effort to find these since I DO like almonds!

  4. This salad looks the flavor combination! Thanks for sharing :)

  5. This caught my eye on Tastespotting and looks great!

    Mezze serves Marcona almonds and they might have a source. I've looked for them locally with no luck. Maybe Guidos?

    Happy Birthday!