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---