Something that not everybody likes, Brussel Sprouts, but roasting them and mixing them with these ingredients and the tangy dressing, turns them into a hearty and flavourful salad.
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
Alternatively, you can surf in my Facebook or Instagram pages to explore more mouthwatering recipes. I hope you enjoy it!
Here you can find more of my Salads.
Brussel Sprouts Salad
Ingredients
- 1.5 kg Brussel Sprouts , outer leaves removed and stem tip cut
- 1 tsp Sweet Chili Flakes
- 2 tbsp Fresh Mint
- 4 tbsp Pomegranate Seeds
- 2 tbsp Toasted Hazelnuts , cracked
- 75 g Barley , preferably pearl
- 3 tbsp EVOO , Extra Virgin Olive Oil
- ½ tsp Sea Salt
- ¼ tsp freshly ground Black Pepper
Vinaigrette
- 50 ml Rapeseed Oil
- 30 ml EVOO , Extra Virgin Olive Oil
- 30 ml Apple Cider Vinegar
- 1 tbsp Shallot , minced (optional)
- 1 tbsp Dijon Mustard
- 1 tsp Honey
- ½ tsp Salt
- ½ tsp freshly ground Black Pepper
Instructions
- Start by making the vinaigrette where we add in a bowl the shallots, mustard, honey, salt and pepper and mixing well. Then slowly pour, while vigorously whisking, the oils for a nicely emulsified dressing.
- Prepare the barley by adding it in a pot filled with water that has been brought to a boil. Bring back to a boil and cook covered for 12-15’ while stirring couple of times.
- Take a large pot and fill with salted water. Bring to a boil and drop in the brussel sprouts. Cook for 3’ and until a bit tender. Remove with a slotted spoon into a bowl filled with ice water in order to stop the cooking and to retain their vivid green colour. Drain well and keep aside to be used later.
- Turn the oven to max 250°C, grill-broiler on and rack set to the top.
- Cut the brussel sprouts in half lengthwise and place in a bowl, add some oil and salt and mix well. Then place in an oven proof dish cut side up, and roast for about 10’ to get a nice char but still crunchy. Remove from the oven and add into the serving dish and gently mix with the barley. Pour the vinaigrette, season with salt and pepper and sprinkle the chili flakes and the hazelnuts. Finally add the pomegranate seeds and garnish with the mint.
