CookEat Recipe
Brussels Sprouts Salad
Tender Brussels sprouts chilled and tossed with a spiced herb vinaigrette.
Method
Steps
Step 1
Finely chop the parsley, chives, peeled shallots, quarter of a small garlic bean and rind of a quarter lemon. Mash them with the level teaspoon of curry powder, half teaspoon of Dijon mustard, light saltspoon each of English mustard powder and cayenne, four teaspoons of salt and light teaspoon of white pepper. Work in the first tablespoon of olive oil until almost a pulp, then mix in the first four tablespoons of white wine vinegar.
Step 2
Transfer this dressing mixture to a graduated jar. Add further olive oil and white wine vinegar in a two-to-one ratio until the mixture reaches one quart in total. Mix well, press through a strainer into a covered jar and refrigerate. Shake briskly before measuring any dressing.
Step 3
Measure the fresh Brussels sprouts before trimming. Remove the outer leaves, wash thoroughly, then soak in the separate quart of cold water with the tablespoon of salt for about thirty minutes. Drain thoroughly.
Step 4
Bring the separate two quarts of water to a boil with the half teaspoon of salt. Add the sprouts, cover and boil for about forty minutes, until tender. Drain on a clean sieve set over a shallow tray. Refrigerate promptly on the sieve until cold, without placing the sprouts directly on ice.
Step 5
Put the cold drained sprouts in a salad bowl. Shake the spiced dressing, measure four tablespoons of the finished dressing over the sprouts, mix well and serve. Keep the remaining dressing refrigerated in its covered jar.
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