Sunday, April 3, 2016

Brussel Sprout Slad w/ Dates

Found this recipe in an InStyle magazine from November 2012. 

Serves 8

  • 1-1/2 lb brussels sprouts
  • salt
  • 2 tbsp. butter
  • 2 tbsp olive oil
  • 2 tbsp sherry vinegar
  • juice of 1/2 lemon
  • 9 dates, diced small
  • 1/2 cup hazelnuts, lightly toasted and skinned (rub w/ dish towel when warm)
  • 2 tbsp sunflower seeds
  • freshly ground black pepper
  1. Cut ends off sprouts; peel off all leaves
  2. Place 1/4 c water in 2 qt saucepan, add pinch of salt and bring to boil.  Add sprouts, cover, and cook over high for 2-3 minutes, until leaves are tender and bright
  3. Immediately pour cold water into the pan to stop cooking; drain well.  Use paper towels to pat dry. 
  4. For dressing, melt butter ina pan over medium high heat until it's bubbling and brown; pour into a bowl.  Add oil, vinegar, lemon juice, dates and 1/4 tsp salt.  Mix well.
  5. Dress sprouts, sprinkle in nuts and seeds; gently toss.  Add pepper to taste.

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