I love Brussel sprouts, yes you heard me.
I LOVE Brussel sprouts!
I know I am not alone, there are other weirdos like me out there, we are just few and far between. I think that Brussel sprouts have unfortunately been given a bad reputation. I remember my first experience of eating sprouts as a child; they looked and tasted disgusting! From what I could remember, they had been steamed and served to us as a side to our main meal. The smell, texture and taste were just not palatable. I swore I would never eat them again. But I did. I was lucky enough to live in Scotland in my early twenties. We slid into local life very quickly, this, of course, included eating the local cuisine. I could discuss the Scottish diet for hours, so I will leave that for another blog post, the element that took me by surprise was their love of Brussel sprouts. The Scots know how to cook and serve sprouts. I fell madly in love with them whilst living there as well. I thought initially it was how they were preparing them, think salt, bacon and any kind of yummy baking method involving fat. Then I found out sprouts over the years have been modified by farmers to improve their taste and texture. When I was living in Scotland I was eating a different kind of sprout. They were larger, leafier and not bitter. I brought the love of sprouts home with me, but it wasn’t until recently that I added them as a staple in our families diet.
The sprouts I buy today for my family are the sprouts we ate in Scotland, they are far from the sprouts of my childhood. They are so delicious we actually like to eat them raw, yep, raw! Here is my Brussel Sprout Salad recipe for you to try. It’s light and refreshing. It’s a brilliant salad that can be served all year round; sprouts are in season in Spring and Summer in Australia; however, we love this salad the most in the Winter. If you have had a bad experience with Brussel Sprouts in your childhood, I suggest you give them another try; you might fall in love with them just like I have.
- 2 tbs White Balsamic Vinegar
- 2tbs Fresh Lemon Juice
- 3 tbs Avocado Oil
- Pinch of Cracked Black Pepper
- 100g of Prosciutto, diced
- 500g of Brussel Sprouts
- 3 tbs of Dried Cranberries
- ¼ cup Slivered Almonds, toasted
- 1/3 cup Finely Grated Padano or Parmesan Cheese
- ¼ cup Fresh Continental Parsley Leaves shredded
- Place the vinegar, lemon juice, avocado oil and pepper into a small bowl and whisk together.
- Trim base and peel outer leaves from Brussel sprouts. Thinly slice and place in a large bowl.
- Stir through cheese, cranberries, almonds, parsley and prosciutto into the sliced Brussel sprouts.
- Pour dressing over the salad and toss to combine.
- I like to make my salad 1-2 hours prior to serving. I prepare the salad the the dressing and let it rest in the fridge. The sprouts soak in the dressing and the longer you leave it the more delicious it becomes.