Shredded Brussels Sprouts Salad

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 The mornings arrive with a crisp chilly air. When we leave the house a warm jacket is needed, sometimes gloves and hats too. If is not raining, and often it isn’t, we enjoy a brisk walk with our faces cold. Nature is always in full mode no matter what the day brings. Winter birds are busy flying and chirping and the grass is shining with the morning dew. We like to touch the little drops and let them slowly roll into our fingers. It’s our way to greet the nature and connect. Oh but let’s hurry up, school is waiting. Later on, the sun warms everything around us and is even more pleasant to be outside. Winter is Northern California is a delight!

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 Make this salad and serve it warm on chilly days or savor it cold on a warm weather. Citrus are in season, so are a great addition like this beautiful blood orange. So easy and quick to make but so nourishing, with a colorful combination of ingredients: Brussels sprouts, blood orange (any other citrus will work), raisins and pistachios. A great make-ahead to bring to work, school or to serve in any special occasion as a side-dish ready to impress. 

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Shredded Brussels Sprouts Salad
Serves 4
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Prep Time
10 min
Cook Time
6 min
Total Time
16 min
Prep Time
10 min
Cook Time
6 min
Total Time
16 min
Ingredients
  1. 1 pound Brussels sprouts
  2. 2 cloves of garlic, minced
  3. 3 Tbsp olive oil
  4. 2 tsp fresh oregano leaves (dry is fine too)
  5. salt to taste
  6. 1 blood orange
  7. 2 Tbsp raisins
  8. 1 Tbsp roasted pistachios
Instructions
  1. Wash the Brussels sprouts and trim the ends, discarding any blemish leaves. Shred the Brussels sprouts in a food processor with a slicing blade attached. Alternatively, it can be finely sliced with a knife.
  2. Heat the olive oil in a large skillet in the stove. Add the garlic and let it cook for about a minute stirring the skillet often.
  3. Add the Brussels sprouts, salt to taste and the oregano leaves and sauté for about 5 minutes, until tender but still crispy. Remove from heat.
  4. Cut the blood orange in half. Juice one half and mix with the Brussels sprouts. Mix in the raisins.
  5. Transfer to a serving plate, slice the other half blood orange and decorate around the plate.
  6. Top with the roasted pistachios.
Notes
  1. This salad can be served warm, immediately after cooking or made-ahead and stored in the fridge. It is delicious either warm or cold.
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