Brussels Sprout And Arugula Salad With Walnuts
This refreshing salad combines the delicate flavors of shaved Brussels sprouts with the nuttiness of walnuts, all tossed in a light walnut oil dressing. A bed of arugula lends a peppery bite to complement the dish, resulting in a vibrant and satisfying salad perfect for any time of year.
— Constant Cookbook
Ingredients
- 1 lb. brussels sprouts, trimmed
- 1/2 cup chopped walnuts
- 1 1/2 Tbs. walnut oil
- 1 Tbs. cider vinegar
- 1/4 tsp. salt
- 1/2 tsp. freshly ground pepper
- 1 cup arugula leaves
Instructions
- Using a mandoline, thinly shave the brussels sprouts lengthwise.
- In a small fry pan over medium-low heat, toast the walnuts, stirring, until starting to brown, about 5 minutes. Let cool.
- Put the shaved brussels sprouts in a bowl and add the walnut oil, vinegar, salt and pepper and gently mix.
- Divide the arugula among individual plates. Spoon the brussels sprouts and their juices over the arugula, garnish with the walnuts and serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Salad of the Day</i>, by Georgeanne Brennan (Weldon Owen, 2012).
Yield
Serves 4.
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