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Tender Brussels sprout salad

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Ingredients for 4 servings:

  • 600 g Brussels sprouts, frozen
  • ¼ liter of water
  • Salt
  • 6 tbsp red wine vinegar
  • 5 tbsp germ oil
  • 1 onion(s), red
  • 4 walnuts
  • Salt
  • pepper

Instructions

Working time approx. 5 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 8 minutes; Total time approx. 2 hours 13 minutes

Cook unthawed frozen Brussels sprouts in 1/4 liter of salted water for about 8 minutes (do not overcook). Finely chop the onion and walnuts. Make a marinade with vinegar, oil, onion, walnuts, salt, and pepper. Add the hot Brussels sprouts and the cooking liquid to the marinade, mix thoroughly, and let cool. This salad goes well with roasts, but is also perfect for a salad platter.

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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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