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Brussels sprout salad

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Ingredients for 2 servings:

  • 250 g Brussels sprouts
  • salt and pepper
  • 2 tbsp balsamic vinegar, white
  • 1 tsp honey
  • 3 tbsp walnut oil
  • 2 tbsp walnut kernels

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 2 minutes; Total time approx. 57 minutes

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Wash fresh Brussels sprouts and remove the leaves. Simmer in salted water for about 2 minutes, drain, and set aside. Combine white balsamic vinegar, honey, and walnut oil and season with salt and freshly ground pepper, then stir in the Brussels sprout leaves. Let stand for about 30 minutes. Roast the walnuts in a dry pan, season with salt, and sprinkle over the salad. The salad can be served as an appetizer or side dish. Removing the leaves from the Brussels sprouts is a bit time-consuming, but it’s worth it.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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