Red Sprout Salad
Date published: Friday, July 17, 2015 Author: Joanna M. Comments: 0
Why not make the most of the beautiful colours in the 'Red' brussell sprout, actually more of a vibrant purple! Tossed with golden hazelnuts and bright cranberries. Pretty as a picture, tasting as good as it looks.
375g red brussell sprouts
1/4 cup of hazel nuts ( toasted)
1/4 cup of dried cranberries
The juice of 1/2 lemon
1 tablespoon of butter
Salt & pepper
Gently peel the leaves of the brussell spouts using a pairing knife by cutting of the leaves from the bottom. Set aside. Roughly bash the hazelnuts, leaving most whole.
In a pan, melt the butter. Add a good dash of olive oil. Put the cranberries into the pan and toss for about a minute. Add the brussell sprout leaves to the pan and mix through for about a minute ( just to warm through). Squeeze over the lemon juice and gently mix through. Pop onto a serving plate, then sprinkle with the hazelnuts. Viola!
Serves 2 people as a side.
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