Brussel sprouts salad
Tags:
alcohol-free
vegetarian
Description
Brussels sprouts have long since shed their outdated image and are now surprisingly fresh and versatile. They really come into their own in salads: crisp, aromatic and wonderfully balanced between mild and slightly nutty notes. This Brussels sprout salad is the perfect proof that winter vegetables don't have to be heavy or boring. Because they are simply plucked and therefore remain raw, they retain their bite and form the ideal basis for creative combinations. Whether as a light meal, a sophisticated side dish or a healthy addition to a festive menu, this salad is suitable for many occasions.
Ingredients for
Ingredients for the salad
750
g
brussel sprouts
75
g
parmesan cheese
4
Tablespoon(s)
apple cider vinegar
2
Tablespoon(s)
maple syrup
3
Tablespoon(s)
olive oil
4
rolls
200
g
cherry tomatoes
salt, pepper
200
g
creme fraîche
0.3
orange (zest only)
30
g
mustard, coarse
1
garlic clove
Preparation
Prepare the salad
1
Remove the outer leaves from the Brussels sprouts, cut off the stalk generously and pluck the individual leaves from the Brussels sprouts. Finely chop the hearts that cannot be plucked later.
2
Marinate the Brussels sprout leaves with apple cider vinegar, olive oil and maple syrup, and season with salt and pepper.
3
Coarsely grate 1/3 of the Parmesan and sprinkle over the Brussels sprout leaves.
4
Roughly chop the bread rolls, toast them and add them to the salad.
5
Wash the tomatoes, cut them in half or quarters and add them to the salad. Mix everything together roughly.
6
Mix the remaining Parmesan with the crème fraîche, orange zest, mustard and garlic, and a little salt and pepper until you have a smooth dressing.
7
Pour the dressing over the salad and serve.
Tip: This salad goes very well with a few strips of steak or chicken.
Ingredients for
Ingredients for the salad
750
g
brussel sprouts
75
g
parmesan cheese
4
Tablespoon(s)
apple cider vinegar
2
Tablespoon(s)
maple syrup
3
Tablespoon(s)
olive oil
4
rolls
200
g
cherry tomatoes
salt, pepper
200
g
creme fraîche
0.3
orange (zest only)
30
g
mustard, coarse
1
garlic clove
