Brussel Sprouts Salad (tastes better than it sounds!)
Serves: 2
Time: 20 mins
Don’t let the name scare you, this is a seriously tasty salad and quite filling as well. If you want to add a touch of meat, then bacon would work well.
Leftovers
Don’t toss the dressing through your salad. That way tomorrow’s leftovers will still be fresh. You could also add a couple of extra boiled eggs.
What you'll need
Toasted Crumbs
If you had any leftover crusty bread, you could rip it up into small pieces, toss it in olive oil and salt, toast it up in the oven and sprinkle over the top of your salad.
600g Brussel sprouts
3/4 cup roasted hazelnuts
3/4 cup dried cranberries
6 eggs
1/2 cup grated Parmesan
3-4 celery stalks
1/4 bunch of parsley
1/2 lemon
8 rashers of bacon (optional)
Plan ahead
Save time tomorrow and put your beetroot on to boil tonight.
From the Pantry
Worcestershire sauce
olive oil
salt and pepper
mayo or Vegenaise
Optional Extras For Lunch
2 more boiled eggs
Prep and Cook
Put a Large Pot of Water on to boil.
Cook Eggs
Very gently drop your eggs into the boiling water and cook for around 7 minutes (I like mine well done in this salad, but you can go for less if you want them runny).
Once cooked, run them under cold water, peel and slice into rounds.
Want Bacon
Crispy bacon pieces would be delicious in this; either grill them up in the oven or pan fry and chop down into tasty little bite sizes.
Prep Veg
Slice your Brussel sprouts in half, removing any outer leaves that look dirty. Slice up nice and fine all the way down to the base.
Wash celery and slice finely.
Combine with the Brussel sprouts.
Mix in the cranberries and the hazelnuts.
Roughly chop the parsley and add this to your mix. (this is a salad that could easily take multiple herbs so if you had anything that needed to be used up like mint or dill or coriander or even chives would all work great).
Mix Dressing
Combine the mayo or vegenaise with finely grated Parmesan, juice of 1/2 a lemon and 1 teaspoon of Worcestershire sauce (if you have, otherwise you could use a small dash of soy sauce).
Plate it Pretty
Sprinkle 1/3 of the salad into a serving bowl, scatter over a few pieces of egg, then drizzle lightly with some dressing.
Repeat these steps until all your ingredients are finished.
Enjoy!
Lunch tomorrow
Leave some salad without dressing and if you feel like you need more substance you can add extra eggs.
If ya smashed all the salad then maybe you’ll need to have some overnight oats???