John Myers
Ingredients for 4 servings:
- 400 g Brussels sprouts
- Salt
- 2 tbsp sherry vinegar
- 2 tbsp white wine vinegar
- 4 tbsp walnut oil
- Pepper, from the mill
- 1 shallot(s)
- 80 g hazelnuts
- 1 pomegranate
- 1 lemon(s)
- 2 bulb(s)
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes
Clean the Brussels sprouts, remove the outer yellow leaves, cut off the stalks, and pluck off the individual leaves. Place them in a bowl, season with salt, and pour boiling water over them. Let the leaves steep for about 5 minutes, then drain and set aside to drain. Mix the vinegar, oil, salt, and pepper to make a marinade. Finely dice the shallot and add to the marinade along with the Brussels sprout leaves. Mix well and let steep for about 15 minutes. Roast the roughly chopped hazelnuts in a pan without fat. Halve the pomegranate and remove the seeds. Squeeze the juice from the lemon. Wash the pears, halve them, and core them. Thinly slice the pear halves using a mandoline and drizzle with a little lemon juice. Take some of the marinade from the marinated Brussels sprouts, add it to the pears, and mix well. To serve, place the marinated Brussels sprout salad in the center of the plate. Sprinkle the nuts and pomegranate seeds over the top and place the marinated, sliced pears on top.
Facebook Comments