John Myers
Ingredients for 4 servings:
- 60 ml Bock beer
- 45 ml balsamic vinegar
- 30 ml raspberry vinegar, preferably a fruity variety or homemade
- 15 ml maple syrup
- 100 ml walnut oil
- e.g. salt and pepper
- 1 tsp mustard, medium hot
- 350 g Brussels sprouts
- 125 g bell pepper(s), yellow, if possible mini peppers
- 100 g radishes
- 150 g carrot(s)
- 2 m.-large shallot(s)
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
with fresh Brussels sprouts
Mix the dressing. I measure out 1 g each of salt and pepper. Clean the Brussels sprouts, leaving the stems intact. Clean the bell peppers, radishes, and carrots, and peel the shallots. Now, using a cucumber slicer or V-slicer, finely slice the Brussels sprouts, holding each floret by the stem and slicing as far as you can, right down to the stem… be careful with your fingertips. Also slice the bell peppers, radishes, and shallots. Slice the carrots, then cut them into pieces with a large kitchen knife. Mix everything together. Just before serving, toss the salad with the dressing. The dressing has a dark color, but that’s not a problem with this salad.
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