Berkeley Brussels Salad
Chef: Emily Sarlatte
Time: 30 min
Serves: 4-6 people
Tips: To clean Brussels sprouts, pull off and discard any damaged or yellowed outer leaves, trim the stems, soak in cold water and drain. Cut the Brussels sprouts as desired for each recipe. Be mindful to not overcook the Brussels sprouts; just cook only until crisp and tender because they can develop a sulfur smell that can be very unpleasant when overcooked (one of the reasons many people are turned off by them to begin with!)
3 cups Brussels sprouts, thinly sliced
1 cup lacinato kale, thinly sliced
1/2 cup cooked quinoa or farro
1/4 cup dried currants or blueberries
1/4 cup pepitas, toasted
1/8 cup manchego cheese, grated
1 avocado, cut into chunks
1 Tbsp sesame seeds
1 cup parsley
1 tsp garlic, diced
3 Tbsp chives, fine chopped
1 Tbsp tarragon, fine chopped
3 Tbsp lemon juice
1 Tbsp sherry vinegar
2 cups extra virgin olive oil
Garlic Croutons (optional):
1 Baguette, cut into 3/4 cubes
2 Tbsp garlic
1 Tbsp parsley, minced
1/4 tsp chili flakes
1/2 Tbsp salt
1/2 cup extra virgin olive oil
Instructions for Avocado Vinaigrette:
Add all ingredients, minus the olive oil, to blender or kitchen mixer.
Blend until smooth, slowly drizzle in olive oil to emulsify. Taste. Adjust seasoning if desired
Instructions for Garlic Croutons:
Preheat oven to 350 degrees.
Mix all ingredients in a bowl, except for the bread.
Add bread and mix to coat bread evenly.
Bake 15-20 minutes on an oiled sheet pan until crunchy. Let cool.
Assembling Spicy Brussels Sprouts Slaw:
Add all ingredients to a bowl, except for the pepitas and sesame seeds.
Add 3/4 cup dressing, more if desired. Mix.
Plate and garnish with pepitas, sesame seeds, and croutons (optional).