brussels sprout & sunchoke salad
If you have roughly 45 minutes to spend in the kitchen, brussels sprout & sunchoke salad might be a great gluten free and primal recipe to try. For $4.1 per serving, you get a main course that serves 2. One portion of this dish contains roughly 17g of protein, 43g of fat, and a total of 546 calories. A mixture of olive oil, Salt & Pepper, sunchokes, and a handful of other ingredients are all it takes to make this recipe so flavorful. 690 people found this recipe to be flavorful and satisfying. It is brought to you by Love & Lemons. With a spoonacular score of 98%, this dish is super. Brussels Sprout Salad, Brussels Sprout Salad, and Brussels Sprout Salad are very similar to this recipe.
Servings: 2
Ingredients:
small handful of baby salad greens
2 cup brussels sprouts, thinly sliced (I used a mandoline)
1 teaspoon dijon mustard
1/2 clove garlic, minced
drizzle of honey (about 1/4 to 1/2 teaspoon)
lemon juice from 1/2 a lemon
combo of olive oil & butter (for the pan. I used vegan earth balance butter)
2 tablespoons olive oil
parmesan cheese shavings (very optional)
pine nuts
red pepper flakes
salt & pepper
1 cup sunchokes, sliced about 1/8 inch thick (scrub them pretty well before slicing/using)
Equipment:
whisk
frying pan
Cooking instruction summary:
Whisk together the dressing, taste and adjust seasonings. Set aside.Lightly salt the shaved brussels sprouts and sliced sunchokes before you start cooking them.Heat olive oil and butter in a large skillet (use enough just to coat the bottom). When the oil is hot, add the sunchokes and cook them for about 2-4 minutes per side, until they're tender and a little bit crispy around the edges. Remove them from the pan when they're done.Wipe out the same pan, heat more oil and butter. Add the brussels sprouts, cooking for about 2 minutes per side until they start to get a little golden brown on the edges. (Don't crowd them in pan - you might have to work in batches). Remove from pan and set aside.Toss everything together with some of the dressing. Add as much dressing as you like and serve with extra on the side. Top with pine nuts, red pepper flakes and a few shavings of parmesan if you like.
Step by step:
1. Whisk together the dressing, taste and adjust seasonings. Set aside.Lightly salt the shaved brussels sprouts and sliced sunchokes before you start cooking them.
2. Heat olive oil and butter in a large skillet (use enough just to coat the bottom). When the oil is hot, add the sunchokes and cook them for about 2-4 minutes per side, until they're tender and a little bit crispy around the edges.
3. Remove them from the pan when they're done.Wipe out the same pan, heat more oil and butter.
4. Add the brussels sprouts, cooking for about 2 minutes per side until they start to get a little golden brown on the edges. (Don't crowd them in pan - you might have to work in batches).
5. Remove from pan and set aside.Toss everything together with some of the dressing.
6. Add as much dressing as you like and serve with extra on the side. Top with pine nuts, red pepper flakes and a few shavings of parmesan if you like.
Nutrition Information:
covered percent of daily need
