Brussels sprout salad

Brussels sprout salad

By
From
Scandinavian Comfort Food
Serves
6
Photographer
Columbus Leth

Sprouts are lovely raw, and even though separating these hard little heads into leaves is time consuming, the resulting texture really creates a lovely salad. For anyone who hates over-cooked sprouts, here is a way to overcome their aversion to the little vegetable.

Ingredients

Quantity Ingredient
400g brussels sprouts
2 pomegranates
2 spring onions, thinly sliced
a big bunch of flat-leaf parsley, leaves only
2-3 tablespoons extra virgin olive oil
sea salt
black pepper

Method

  1. Using a small, sharp knife, remove the middle stem from each sprout, then slightly press them and roll them around between your palms to loosen the leaves. Gently pull them apart so that the leaves stay intact, then set aside in a bowl of ice-cold water.
  2. Remove the pomegranate seeds and save the juice, pressing the empty halves over a bowl to catch the juice. Drain the sprout leaves and add to a big mixing bowl. Mix in the pomegranate seeds and juice, with the spring onions (scallions), parsley leaves and oil, with salt and pepper to taste.
Tags:
Scandinavian
Danish
Swedish
comfort food
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