Maybe it’s the current political climate or maybe it’s wanting to start the new year off with some renewed focus on what I’m eating…but I’ve been craving colorful, textural food. I’m also on a bit of a tear when it comes to Brussels sprouts. I’ve made this salad three or four times in the past month – alongside duck at our New Years dinner, accompanying roast chicken, straight out of the bowl for lunch.
It’s really versatile and, while it’s too pretty to call a fridge cleaner salad, you can use pretty much any produce you have on hand. Just make sure you have the Brussels sprouts as a crunchy base then go crazy – I’ve used radishes instead of beets, thrown in shredded cabbage, stirred in some mung bean sprouts. If you don’t have Meyer lemon around for the dressing, any other freshly squeezed citrus juice will do – substitute some blood orange or grapefruit juice.
Crunchy Brussels Sprouts Salad – serves 2 to 4 people
– Combine the Brussels sprouts, fennel and beets in a salad bowl or platter. Drizzle over the lemon juice and olive oil and toss to combine. Sprinkle over the citrus segments, watercress or other greens, and pomegranate seeds. Taste and season to your liking with salt and pepper. Garnish with fennel fronds and serve immediately.