I tried this salad a few months ago, and it’s such a bizarre combination. Brussels sprouts, pomegranate arils, and fennel seeds are the dominant flavors. It’s really good! Now I make it every couple of weeks.
by SuurAlaOrolo
3 Comments
SuurAlaOrolo
I originally found the recipe through a blog called The Devil Loves Salad, I think. Somewhat modified for ease.
– Slice a pound of Brussels sprouts and dump them into a big bowl. – Add the arils of one pomegranate. (There are a million ways to do this, but I just score around the equator, twist it apart, and pull out the seeds manually.) – Chop and add parsley (I usually do about half a bunch.) – Dump in 1/2C sunflower seeds. – Put 1-2 teaspoons of fennel seeds and up to 1 teaspoon of red pepper flakes over medium heat for a minute or two to deepen the flavor, then dump those in. – Add the juice of one lemon, a few tablespoons of olive oil to your preferred saturation, and some microplaned Parmesan. – Stir and adjust lemon juice, olive oil, and Parmesan to taste.
Keeps at least a week in the fridge in an airtight container.
Really so good!
DickBrownballs
This sounds and looks brilliant. I love sprouts in salad, and its so affordable in the UK at this time of year.
CTGarden
I love shredded Brussels sprouts, though I do prefer to stir fry them in bacon grease with chopped walnuts.
3 Comments
I originally found the recipe through a blog called The Devil Loves Salad, I think. Somewhat modified for ease.
– Slice a pound of Brussels sprouts and dump them into a big bowl.
– Add the arils of one pomegranate. (There are a million ways to do this, but I just score around the equator, twist it apart, and pull out the seeds manually.)
– Chop and add parsley (I usually do about half a bunch.)
– Dump in 1/2C sunflower seeds.
– Put 1-2 teaspoons of fennel seeds and up to 1 teaspoon of red pepper flakes over medium heat for a minute or two to deepen the flavor, then dump those in.
– Add the juice of one lemon, a few tablespoons of olive oil to your preferred saturation, and some microplaned Parmesan. – Stir and adjust lemon juice, olive oil, and Parmesan to taste.
Keeps at least a week in the fridge in an airtight container.
Really so good!
This sounds and looks brilliant. I love sprouts in salad, and its so affordable in the UK at this time of year.
I love shredded Brussels sprouts, though I do prefer to stir fry them in bacon grease with chopped walnuts.