My brussels sprouts default is a toss up between some roasting action or pan-frying. Either way, they’re cooked until golden, almost charred in places and caramelized.But sometimes it’s nice to keep it simple.Raw brussels sprouts have a really nice delicate flavor and a great yielding crunch, when sliced thin.
Ideally you’d use a mandolin for this thin-slicing, but if you’re like me and don’t have one because you’re afraid that: a.) superfluous kitchen tools will one day swallow your kitchen, or, b.) you might seriously hurt yourself on one; you can just use an old fashioned knife and give it your best shot at “thin.”
I mixed the thinly sliced b-sprouts with some cooked and cooled barley for a nice chew factor, along with toasted pecans for an almost-caramel-ly nutty crunch and pomegranate seeds for color, pop, and tartness.
To round it all out I drizzled a simple maple Dijon vinaigrette over the thing and called it lunch.
Brussels Sprouts Salad
serves 4-6 as a side
3 cups Brussels sprouts, finely cut/shredded
1 shallot, finely chopped
½ cup cooked barley
¼-½ cup chopped pecans, toasted
¼-½ cup pomegranate seeds
Maple Dijon Vinaigrette
1 tablespoon olive oil
1 teaspoon Dijon mustard
1 teaspoon maple syrup
- 1 teaspoon warm water
1 teaspoon apple cider vinegar
salt & pepper
Place all dressing ingredients together in a jar with a lid. Put that lid on and shake it until everything is well combined.
In a large bowl place brussels sprouts, shallot, barley, half of the pecans and half of the pomegranate seeds and toss together with 1 or 2 tablespoons of dressing, adding more as needed until everything is well-coated. top with the remaining pecans and pomegranates and serve.