Brussels sprout salad
Brussels sprouts are no longer a boring winter vegetable, especially not in this fresh, modern salad. Thinly sliced and served raw, they retain their bite and nutty flavor, or roasted for added depth. This salad is a surprisingly light dish that contrasts beautifully with the soft, tropical notes of Cognato Chenin Blanc , a non-alcoholic wine that perfectly complements the savory and refreshing flavors of the dish.
For 2 persons
Ingredients
- 200 g Brussels sprouts
- 1 tsp honey
- 1 tsp coarse mustard
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper
- Optional: roasted hazelnuts or almond shavings
Preparation method
- Remove the outer leaves from the Brussels sprouts and cut them into thin slices or grate them coarsely.
- In a bowl, mix the honey, mustard, lemon juice and olive oil to make a dressing.
- Add the shaved Brussels sprouts, season with salt and pepper and mix well.
- Let it sit for 10 minutes to allow the flavors to meld.
- Garnish with some roasted nuts for extra crunch, if desired.
