02 Aug Brussels Salad
Posted at 18:15h in Dressings/Sauces/Dips, Phase One Recipes, Phase Three Recipes, Phase Two Recipes, Sauces/Dressings 0 Comments
- Olive oil spray (nonstick cooking spray)
- 1 garlic clove, smashed and peeled
- 3/4 pound Brussels sprouts, trimmed and halved lengthwise
- Sea salt and freshly cracked black pepper
- 1/3 cup roughly chopped rainbow carrots (PHASE 3)
- 1/2 cup walnuts, or pecans, lightly toasted (PHASE 2)
- 1 bunch scallions, trimmed (including 1/2 inch off the green tops), thinly sliced
- 1/4 cup Citrus Vinaigrette (or see below)
- 1/2 cup lightly packed roughly chopped cilantro leaves
- 1/2 cup lightly packed roughly chopped flat-leaf parsley leaves
- Heat a large skillet over medium heat and coat with nonstick olive oil spray. Add the garlic and cook to toast the garlic so it’s very soft, fragrant, and nicely golden brown—but not burnt—about 5 minutes. Scoop out the garlic and set it aside (to prevent it from burning while you’re cooking the sprouts).
- Increase the heat a bit and add the Brussels sprouts, cut side down. Season well with sea salt and pepper and cook gently until the sprouts are tender all the way through, but not mushy, 8 to 10 minutes. Reduce the heat midway if the sprouts are getting too brown. Return the garlic to the pan, crushing it to break it up and disperse among the sprouts.
- When the sprouts are cooked, pull the pan from the heat and add the carrots (PHASE 3), half the nuts (PHASE 2) and all the scallions and toss thoroughly to mix and warm the new ingredients slightly.
- Spoon the vinaigrette over the sprouts and toss again. Add half each the cilantro and parsley and toss again. Taste and adjust with more salt, pepper, or vinaigrette so the salad is very vibrant.
- Right before serving, add a little more vinaigrette if you like, along with the rest of the nuts, cilantro, and parsley. Serve slightly warm or at room temperature.
Citrus Vinaigrette (makes about 1 1/2 cups)
- 1/2 grapefruit
- 1 lemon
- 1 lime
- 1 tsp. stevia liquid
- 1 Tbsp. white wine vinegar
- Freshly ground black pepper and sea salt
- 3/4 cup extra-virgin olive oil (PHASE 2)
- Using a rasp-style grater, zest all the citrus into a bowl. Halve the fruit and squeeze all the juice into the same bowl to get 2/3 cup juice (fish out the seeds). Whisk in the stevia, vinegar, 1/2 tsp sea salt, and several twists of cracked peppercorn.
- Taste and adjust with more stevia, vinegar, and salt and pepper, if needed, to make the flavor vibrant.
- PHASE 2: Whisk in the olive oil a few drops at a time or put the juice mixture into a blender or food processor and drizzle in the oil while the machine is running; the machine method will make the vinaigrette creamier and emulsified.