45 Min

GF

V

Roasted Brussel Sprout Salad

Local brussels sprouts season here in Texas is glorious but short lived. The cabbage-like buds, which are native to the Mediterranean region, resemble nothing like you’ve ever seen at a supermarket. The Brussels may be a cluster of tiny ones on a large stem or an awkwardly large one with few more trailing on the stem. Eli, the farmer at Urban Harvest with a table covered with brassicas will proudly show you a spectacular range. And there are infinite ways to enjoy them. Trying to stay away from the ultra-sweet sauces that they are often doused with at restaurants, I’ve made salads with Brussels sprouts by shaving them raw alongside punchy minced herbs like parsley or cilantro, accompanied by ginger and lime juice. You can add grated coconut or a few currants for a touch of sweet.

I found this little beauty last week at the market – sliced it right down the middle and roasted it in the oven long and slow with a sprinkling of salt, pepper, and a generous drizzle of olive oil. It gets almost buttery soft while the leaves around get crispy and crackly and even the stem is edible. The sesame dressing makes a little over a cup. You will need just a little bit for this salad but store the remaining in your refrigerator and pull it out to dress just about anything from salad greens to roasted potatoes, vegetables, or fish.

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Cook Time

45 Minutes

Serves

4

Directions

Step 1

Preheat the oven to 400°F. Slice the Brussels in half lengthwise and marinate in black pepper, salt, and olive oil. Spread them on a baking pan and place in the oven. After 8 to 10 minutes, lower the heat to 300°F and let them cook until they are golden brown and crispy. How long this takes will depend on the size of the brussels sprouts, should range between 5 to 15 minutes.

Step 2

In the meanwhile, make the sesame dressing by placing the orange juice, olive oil, ginger, serrano pepper, sesame seeds, pine nuts and salt in a blender. Puree until smooth – this will take time as the sesame seeds will need to puree completely. If the mixture becomes too thick, add a tablespoon or two of water. Refrigerate until ready to use.

Step 3

To assemble the salad, layer lettuce leaves with the warm Brussel sprouts, mint leaves, and radishes. Drop the dressing in little puddles. Squeeze the juice of a lemon over the entire salad and scatter the pine nuts over it.

Notes & Variations

The sesame seeds can be switched out 3 tablespoons of tahini instead and puree the dressing same way. Instead of pine nuts, which add a different dimension of flavor, add almonds or cashews.
The mint leaves add aroma to the salad but can be easily replaced with other herbs like basil or parsley.

Ingredients

12 oz or a large head of brussel sprouts

1 teaspoon black pepper

1/2 teaspoon salt

2 tablespoons olive oil

Sesame Dressing:

1 cup fresh orange juice

1/4 cup olive oil

2-inch piece of ginger, rough chopped

1 serrano pepper

1/2 cup sesame seeds

2 tablespoons pine nuts, few reserved for garnish

3/4 teaspoon sea salt

For the salad:

Few leaves of green leaf lettuce

3 to 4 mint leaf stems

2 to 3 radishes, sliced thin

Juice of one lemon

Step 1

Step 2

Step 3

12 oz or a large head of brussel sprouts

1 teaspoon black pepper

1/2 teaspoon salt

2 tablespoons olive oil

Sesame Dressing:

1 cup fresh orange juice

1/4 cup olive oil

2-inch piece of ginger, rough chopped

1 serrano pepper

1/2 cup sesame seeds

2 tablespoons pine nuts, few reserved for garnish

3/4 teaspoon sea salt

For the salad:

Few leaves of green leaf lettuce

3 to 4 mint leaf stems

2 to 3 radishes, sliced thin

Juice of one lemon

Notes & Variations

The sesame seeds can be switched out 3 tablespoons of tahini instead and puree the dressing same way. Instead of pine nuts, which add a different dimension of flavor, add almonds or cashews.
The mint leaves add aroma to the salad but can be easily replaced with other herbs like basil or parsley.

Tags:

45 Min

Tags:

45 Min

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GF

NF

V

Tomato Avocado Salad

This is the simplest salad ever, but it epitomizes the glory of summer vegetables.

80 Min

GF

V

Warm Orange Glazed Hakurei Turnip Salad

These delicate little white Japanese turnips have become a fixture of farmer’s market from New York to California to here in Houston. I decided to slow roast them with spices and orange juice and found them to be so delicious, I had to stop myself from eating them all straight from the pan.

15 Min

DF

GF

V

Watermelon Arugula Corn Salad

During the middle of hot Texas summers it is time for cooling salads, fragrant dressings and chilled watermelon.

20 Min

DF

GF

V

Watermelon Avocado Salad

No recipe needed, just follow your senses. I hope you get the picture.

25 Min

GF

Winter Citrus Salad

A layered citrus salad in the winter, especially using nice oranges like Cara cara or blood oranges can be a great start to a meal. They can also be served after dinner posing as a salad cum dessert! Variations are limitless – it’s all in the art of the composition so have some fun with it.

20 Min

DF

GF

V

Asparagus with Navy Beans

This dish is a nutritional powerhouse, packed with dietary fiber and many essential vitamins.

30 Min

DF

NF

V

Braised Baby Bok Choy

A little more substantial than spinach yet light enough to pass off as a green, bok choy can also be eaten raw in a salad, in a stir-fry or steamed.

20 Min

DF

GF

V

Braised Ivy Gourd

It is a delicate yet versatile vegetable, could be used in curries, braises and roasts. Here is a simple preparation inspired by the cuisine of Calcutta.

30 Min

GF

Braised Karela

Bitter melons, whether using the Chinese or the Indian variety are an acquired taste. But when tempered with the right seasonings and spices, they can be absolutely delicious in flavor!

Drinks

Drinks

Hot Drinks

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Condiments

Condiments

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Grains

Grains

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Dough

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Batter

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Savory Baked

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Snacks

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Nosh

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Legumes

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Land & Sea

Land & Sea

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Paneer

Paneer

Paneer

Vegetables

Vegetables

Sabzi

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Vegetable Curries

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Okra