Author: Donald, Melissa
Date published: November 1, 2011
If you're like me, it gets harder and harder to eat a cold leafy salad during the cooler months of the year. On a crisp, cold evening when it's raining outside or there is a light flurry in the air, the last thing I want to do iseat a salad that consists mainly of cold mixed, refrigerated greens.
More and more people are reinventing and redefining the term salad, and coming up with many different alternatives to a bed of typical lettuce greens. In this particular salad, I am proudly presenting a green that most people cringe over when they hear the term. And yet, this green is a powerful vegetable that, when prepared correctly, is super delicious and extremely nutritious.
I am talking about Brussels sprouts. Those little, bright, green cabbages that make people either crinkle their noses or stick out their tongues. Yes, Brussels sprouts have had their share of discrimination, but I hope I can change the way you feel about eating these wonderful vegetables.
First and foremost, one cup of Brussels sprouts contributes to 15 percent of our daily allowance of fiber, which helps lower cholesterol and aids in digestion. They are also high in Vitamins A, C, E, and K. These essential vitamins help support and boost our immune system, maintain healthy bones, protect our eyesight, and act as an antiinflammatory agent.
I am assuming most of you are turned off by Brussels sprouts based on the way you first tried them. Let me guess... greens boiled to death and then presented all mushy and bitter. Perhaps with a plop of butter and sprinkled with a dash of seasoning.
Well, it is time to try them again, and I encourage you to try this recipe below that our good friend Mary Wheatley, owner of Cook With Mary, created. This is a fantastic starter for any holiday feast or for when you just want to prepare a salad on a cold winters night. It can nicely serve as a meal itself, and with all the nutrients and antioxidants it supplies, what better dish to prepare during the winter season?
Try it for yourself and see.. .it's a true gift to your body.
COOK WITH MARY'S WARM BRUSSELS SPROUTS SALAD
1 head radicchio, cored and large outer leaves removed
2 medium shallots, sliced crosswise into rings
2Tbsp olive oil
1 Ib fresh Brussels sprouts, trimmed and sliced lengthwise into Va" slices
4 Tbsp good quality balsamic vinegar
Salt and pepper to taste
2 Tbsp pine nuts
4 Tbsp pomegranate seeds, dried cranberries, or minced dried cherries
Rinse the large radicchio leaves, and wrap in a clean dishtowel until ready to serve. Keep chilled if service time is more than a few minutes.
Bring a large pot of water to a boil and salt lightly. Drop the Brussels sprouts into the boiling water and cook for 2-3 minutes or until just slightly tender and bright green. Using a slotted spoon, remove the sprouts to a large bowl of ice water. Stir gently until the sprouts are chilled. Drain well and reserve.
In a sauté pan, heat the olive oil over medium heat and sauté the shallots until soft and beginning to caramelize. Add the Brussels sprouts and sauté until warm, adding salt and pepper to taste. Drizzle with the balsamic and stir to coat.
Place a radicchio leaf on a plate. Spoon in about Vz cup or more of the Brussels sprouts mixture. Drizzle with additional balsamic, if desired, then garnish with the pomegranate seeds and pine nuts. Serves 8-10.
Approximate Nutritional Information per serving based on 8 servings: Calories: 74, Total Fat: 5g (only .5g of saturated fat), Fiber: 2g, Protein: 2g, Cholesterol: Og