Winter Vegetables, Week 1: Brussels Sprout Salad
Winter. Even in California it feels like we are in it. (I know how ridiculous that sounds to survivors of bomb cyclone or whatever ridiculous, snowy weather is still on it’s way. But it rained here. All day.) Winter vegetables might not be the sexiest at first glance, but I recently received (thanks mom!) Joshua McFadden’s cookbook, Six Seasons. It’s full of beautiful, vegetable focused recipes organized by season, and has inspired me to give the hardy roots and greens of winter a little love. So for the next month or so I’m going to feature a different winter veg each Wednesday, along with a recipe that gives it a new twist.
Starting with my favorite– the brussels sprout! I think we can all agree that the brussels sprout is the comeback kid of the brassica family. Once the butt of 90’s family sitcom jokes now the darling of urban hipsters everywhere. Nothing better than a crispy roasted brussels sprout. But this is isn’t that, this is a little different. Brussels sprouts also make a great salad! This lighter (vegan!) take on caesar is just what you need to shake up your January salad game.
- ½ lb brussels sprouts
- 1 chili pepper
- 2 gloves garlic
- 1 tbsp capers
- ½ lemon
- 1 tbsp olive oil
- 1 tbsp nutritional yeast
- ½ cup walnut pieces
- Prep the Brussles sprouts! If you have a mandolin, now is the time to bust it out. Holding stem, slice 'em on the thinnest setting. If you don't have a mandolin, never fear! Get a sharp knife and slice just as thin as you can.
- In a food processor (or using a mortar and pestle if you're old school and need an arm workout like me) combine chili, garlic and capers until forms a paste. Slowly add oil.
- Squeeze ½ lemon over shaved sprouts.
- Add dressing and nutritional yeast. Toss to combine. (Add more olive oil if it seems dry.)
- Sprinkle walnuts on top & serve.