It took me a while to decide what to do with them. I didn't want to roast them, or make a gratin. Been there, done that. And besides, I don't want to disguise those flamboyant colors in any way.
I wasn't in the mood for anything heavy so I decided to go raw. After all, Brussels sprouts are just little cabbages, and cabbage is often eaten raw in salads and slaw. So I sliced them in half, broke the cauliflower into tiny florets, added some orange bell pepper for color, some scallions for an onion-y bite, a little bit of shredded kale, and fresh dill.
I could have used any grain for the base of my salad, like rice, cous cous, orzo, bulgur, etc, but I decided on quinoa because I love how light and fluffy it is. It doesn't overpower, and it never gets soggy, even over night in the fridge.
Some salt, fresh black pepper, and that beautiful Lemon Vinaigrette from last week pulled the whole thing together.
I need to be coaxed into eating salads in the cold weather, and I don't know if you're aware, but we've been getting a pretty good chill here in California. The nightly weather report is funny, though, they make a huge deal about temperatures dipping into the 40s, and people having to LAYER their clothing. I have to say, though, it's brisk.
In fact I need to go find a cardigan to pop over my tank top.
Have a great Monday!
One year ago today---
Oohh so pretty! I've never seen those Brussel's Sprouts before. Lovely. I bet the tangy lemon dressing was perfect.
ReplyDeleteThat's a glorious looking plate of food, I've never seen sprouts like that before.
ReplyDeleteoh this is beautiful in every aspect sue. i'm dying to try that lemon dressing too.
ReplyDeletethey said it was colder this morning here in redlands than it was in anchorage alaska today.
xo
janet
That is gorgeous! I can't wait to try it.
ReplyDeleteoh it is definitely colorful and I love the cauliflower! These pics deserve to be in a food mag
ReplyDeleteIt's dang chilly here in San Diego, I mean, for San Diego! I am loving the lemon theme here and that Lemon Vinaigrette looks fabulous. I should make salads, not desserts, with my lemons :)
ReplyDeleteNever considered putting brussels in a salad, what a good idea, especially when they are such great colours.
ReplyDeleteLove Quinoa..this looks soo soo good!
ReplyDeleteI've never seen purple brussels sprouts before! So exciting. :) And man, is it cold (for NorCal) here too--it was 37F this morning! I've been wearing a real coat and hat and everything.
ReplyDeleteLOVE! raw brussels sprouts are pretty great, right? I've done a shredded sprout thing with a little lemon and yogurt for dressing..fantastic. and perfect for right now when we're all trying to food-recover.
ReplyDeletedon't tell me you were at the Santa Monica Farmers Market on Sunday because The Viking and I were there too and i'll just scream!!!... now home in snowy London and dreaming of that glorious sunshine... your sprouts and salad are just what I need now... xx
ReplyDeleteThese are SO SO SO pretty! I've seen the green cauli before but never purple brussels! You did good with this salad to really showcase the rainbow of colors!
ReplyDelete