Are you a fan of Brussels sprouts? Maybe you love to eat them oven-baked. Well, get ready for a refreshing surprise with this Brussels sprout salad made with cripsy green vegetables, nuts, and a lemony Dijon mustard dressing. It has a certain something that reminds us of Caesar salad!
Grenoble walnuts, chopped
Brussels sprout leaves
Parmesan cheese, in shavings
Lemons (zest and juice)
Extra-virgin olive oil
Maple syrup (or honey)
French shallot, finely chopped
Preheat the oven to 180 °C (350 °F).
Line a baking sheet with parchment paper. Spread the Grenoble walnuts on it.
In a large bowl, mix the Brussels sprouts with the kale.
In a small bowl, mix all the dressing ingredients.
Pour the dressing unto the green vegetables. Then, add half the walnuts and cheese. The rest will be used as garnish. Gently toss.
Finally, transfer the preparation into a serving bowl or a salad bowl. Add the remaining walnuts and cheese on top of the Brussels sprout salad. Serve at room temperature.
Mustard is suitable for all sauces! Its colour and taste vary depending on the seeds used. There is threfore a mustard for every taste: yellow, Dijon, pommery, honey, sweet onion, old-style, fine herbs, provencal, horseradish, white wine, etc. Since it has few calories and contains good ingredients, you can add mustard to just about anything: sandwiches, sauces, dressings, etc. By substituting a part of the oil in a dressing with mustard, you will get a much creamier and tastier result. Plus, unlike other types of sauces, those made with mustard are usually a better nutritional option.
And it’s just perfect in this Brussels sprout salad!
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