Winter Salad: Brussels Sprouts with Fried Capers
Winter. Salad. Not two words that always go together. But sometimes, no matter how cold it is outside or how many inches of snow are on the ground (or are in the forecast to be on the ground…), you just need a salad. I just read an article in Bon Appetit on Celery Root and winter salads, and it got me craving some greens (still trying to stick to that new years resolution of eating more vegetables, too!).
This particular winter salad recipe comes from thekitchn.com with a few tweaks. If you like brussels sprouts, you’ll probably really like this dish. If you don’t, I would recommend checking out some of Bon Appetit’s winter salads instead.
What I liked about this particular salad is that it’s actually served warm, but the sprouts still had a good crunch to them. Plus the simple lemon juice dressing with salt and pepper made it incredibly simple.
Winter Salad: Brussels Sprouts with Fried Capers (serves 4, from thekitchn.com)
1 lb Brussels Sprouts, chopped
1/2 cup Almonds, sliced or slivered (pine nuts would also be great)
3 Tbsp Olive Oil
1/3 cup Capers, roughly chopped
Juice from 1 Lemon
Toast the nuts in a skillet or wok over medium-high heat, shaking and tossing regularly for a few minutes, or until the nuts are golden and fragrant. Set aside.
Heat the olive oil in the skillet, and when it’s hot, add the capers. Fry the capers for a minute or two, then add the sprouts and almonds back into the pan. Squeeze in the lemon juice and stir everything until evenly coated. Cook on medium-high, stirring constantly, for about 5 minutes until the sprouts are warmed but not wilted.
Toss with S&P and serve!
Filed under: healthy, veggie | 2 Comments