I hate brussel sprouts. No, I mean really hate them. I literally cannot eat a cooked sprout. I mean why would I? They’re gross, right?
This was me just a few short years ago. Now I do eat sprouts because I discovered a great way of serving them on a trip to California a few years back. They often eat them raw, very thinly sliced and in the most delicious salad ever. This is now my favourite salad which I still can’t quite believe. As a special treat I’m going to add this recipe to the article.
Brussel sprouts are like marmite
People either love them or hate them. But are they worth the bother? Do they have any more vitamins than any other vegetable? The answer it seems is yes.
Sprouts are literally loaded with nutrition
They have so many vitamins – C, A, K1, B6, folate, calcium, phosphorus, magnesium and iron to name a few – and even contain protein. Like all vegetables they’re a wonderful source of fibre and contain compounds that aid the body in producing a powerful antioxidant called sulforaphane.
They help us fight inflammation
Inflammation being the root cause of most disease. They can lower chronic levels, help fight cancer and are good for both heart and brain.
However there is a dark side to them
Firstly they can give you gas. Ok, so can baked beans and that doesn’t seem to stop anyone. Secondly, and more importantly in my opinion, they taste like a soggy, dirty cloth. Now I’m sure all the sprout lovers are yelling at the screen telling me there are lots of ways to make them tasty and no doubt there are many great sprout recipes out there.
But not to worry I do eat them in the form of the salad I mentioned. And they’re raw which is even better. Even my son, who hates all salads and vegetables, LOVES this one.
Trust me when I tell you this salad is great. The secret is in the dressing which contains truffle oil (yum), as well as the addition of a couple of spoons of parmesan to the salad and dried cranberries to add a little sweetness. Be sure to slice the sprouts as thinly as possible as no-one wants to much on thick raw chunks of sprouts.
750 g/1.75 lbs brussels sprouts
100-150 g / 8 oz toasted almonds
2 tablespoons grated parmesan
100-150 g /8 oz dried cranberries
10o ml/ 1/3 cup olive oil
2 tablespoons truffle oil (often comes added to olive oil which is fine)
1/2 tsp salt and 1/2 tsp pepper
1 tsp course salt
2 tablespoons lemon juice
- Wash and trim sprouts and slice as thinly as possible (can be done the day before).
- Toast the almonds in a dry pan until beginning to brown or under the grill for 2 minutes (also can be done in advance).
- Mix the olive oil, truffle oil, lemon juice, salt and pepper to taste.
- Toss together the sprouts, parmesan, almonds and cranberries with the dressing.
- Sprinkle the course salt on top along with chopped chives.
Enjoy and let me know what you think?
Just made it for lunch, it was absolutely delicious….thank you Glynis!
So glad you liked it. Very tasty isn’t it?
This is a big quantity of salad. I made about a third of this and I had to use my biggest bowl to mix it in!
Really? That’s the amount I make for 3 of us which gives us each a generous portion with a bit left over for the next day. I always make enough to last for a few days.