By George Dryden | Serves 2
Yes, I know. Everyone hates Brussels, right? I absolutely love them, but I can also promise you that if you chop them up raw and put them in a salad, you will be more than pleasantly surprised. They are sweet and crunchy and are actually far superior than the normal, over-cooked soggy offerings we have all endured in the past. Be brave and give it a go!
For the dressing
- 3 tbsp. extra virgin olive oil
- 6 tsp Liquid aminos (either Braggs or Marigold)
- 10 tsp balsamic vinegar, e.g. Aspalls Organic, not the thick sticky stuff
- Juice of one lemon
For the salad
- 10 brussel sprouts, halved or quartered, depending on size
- 10 radishes, either whole or halved, depending on size
- Bunch spring onions, finely chopped
- Bunch flat leaf parsley
- Half a bag watercress
- 6 leaves rainbow chard, finely shredded
- Half a red chilli, finely chopped
- Large handful pine nuts or walnuts
- Combine all dressing ingredients together and whisk
- Prepare salad ingredients and place in a bowl
- Drizzle the dressing over the salad
TIP: Only pour dressing over the salad you are going to eat; any spare salad will keep much better in the fridge in a sealed container if it is dry.
TIP: If you’re not sensitive to bad food combining, e.g. mixing fruit with veg, add a handful of dried cranberries for a truly festive feel!