Brussels Sprout Salad


Brussels Sprout Salad

 

This brussels sprout salad was inspired by Nancy Silverton and is served chef at Osteria Mozza. I love this salad and while I have blatantly stolen it and modified it, I also promise to always give her full credit for creating this salad. I would be hard pressed to name a chef that takes salads as seriously as chef Nancy and her loving attention shows. Roasting nuts in their own oil is another thing that I learned from Nancy and these almonds are truly spectacular. Give this salad a go at your next meal and trust that even the most die hard Brussels sprout hater may be brought over to the other side.

Brussels Sprout Salad, Vegan, plant based, delicious salad. By Revivalist Kitchen!

 

Ingredients

1 C fresh raw Brussels sprouts

3 T chopped fresh mint

2 T chopped tarragon

2 T chopped chives

1/3 C chopped almonds

1T walnut oil

1 T olive oil

2 T lemon juice

¼ T lemon zest

1/4 tsp sea salt

Brussels Sprout Salad, Vegan, plant based, delicious salad. By Revivalist Kitchen!

 

Toast almonds for 12-15 minutes at 400 degrees, then toss your almonds in the almond oil and sea salt and, allow to cool then roughly chop. Very very carefully shred the Brussels sprouts on a mandoline. If you do not have a mandolin, cut them in half from top to stem then slice thinly into shreds. You could also use the slicing blade on a food processor if you have one. Juice your lemon, finely chop your mint, tarragon, & chives. Then add all ingredients, except the almonds, to a large bowl. Toss together and pile the salad on a platter, topping it with the chopped toasted almonds.

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How did the recipe turn out? Got any questions? Leave a comment below!

BFF diet free resource library

Brussels Sprout Salad, Vegan, plant based, delicious salad. Paleo, Ketogenic, AIP, and GAPS diet Friendly. By Revivalist Kitchen!

 

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