Warm Brussels Sprouts & Potato Salad
When I was a child, my mom used to tell me to eat my brussels sprouts so that I would grow up to be big and strong. I was hesitant to believe her, but then one day I looked at them and thought they resembled little cabbages. So I used to pretend that I was a giant and the brussels sprouts were cabbages I stole from a nearby village’s garden to eat for dinner! Hey, I may be vegan, but I never claimed to be a saint.
Makes 3½ cups
Approximate prep time: 40 minutes
Note: If you can find purple potatoes, they will work just as well in this salad and the high level of presentation due to the deep color is so beautiful! Also, this salad is delicious warm but the cold leftovers in the refrigerator are just as yummy the next day.
Ingredients
Salad
1/3 cup celery, diced
½ cup onion, sliced very thin
2 tbsp mild or neutral oil (such as safflower or sunflower oil)
20 brussels sprouts, halved
10 baby red potatoes, whole
¼ cup slivered almonds
Dressing
Juice of 1 lemon
1/8 cup cider vinegar
½ cup mild or neutral oil (such as safflower or sunflower oil)
½ tsp sugar
2 tbsp dill, minced
Salt and pepper to taste
Procedure
1. Preheat the oven to 400F.
2. Dice the celery and slice the onion. Transfer to a large bowl. Set aside.
3. Add the potatoes WHOLE to a medium pot full of water (the water should cover the potatoes). Bring water to a boil and continue to boil until the potatoes are tender and you can stick a toothpick in the middle of one and pull it out with ease. This should take approximately 10 minutes.
4. While the potatoes are cooking, cut the brussels sprouts in half and toss with 2 tbsp oil.
5. Transfer the brussels sprouts to a large skillet or baking dish. Roast for 20 minutes stirring half way through.
6. Once the potatoes are done, drain off the water and set aside to cool enough to be handled—they should still be warm for the salad.
7. Take the brussels sprouts out of the oven and transfer to the bowl that holds the celery and onion. Allow to cool slightly.
8. While the brussels sprouts and potatoes are cooling, whisk together the lemon juice, cider vinegar, oil, and sugar until it is almost creamy. Set aside.
9. Once the potatoes can be handled comfortably, cut them into halves or quarters depending on the size of the potato (they should be bite size). Transfer to the bowl with the brussels sprouts, celery, and onion.
10. Mince the dill. Add the dill and almonds to the salad.
11. Drizzle half of the dressing over the salad, gently stir, add the rest of the dressing, and gently stir once again to combine and coat the salad. Salt and pepper to taste.
12. Serve warm.
Back to Side Dishes
© 2012 Alicia Armeli
Makes 3½ cups
Approximate prep time: 40 minutes
Note: If you can find purple potatoes, they will work just as well in this salad and the high level of presentation due to the deep color is so beautiful! Also, this salad is delicious warm but the cold leftovers in the refrigerator are just as yummy the next day.
Ingredients
Salad
1/3 cup celery, diced
½ cup onion, sliced very thin
2 tbsp mild or neutral oil (such as safflower or sunflower oil)
20 brussels sprouts, halved
10 baby red potatoes, whole
¼ cup slivered almonds
Dressing
Juice of 1 lemon
1/8 cup cider vinegar
½ cup mild or neutral oil (such as safflower or sunflower oil)
½ tsp sugar
2 tbsp dill, minced
Salt and pepper to taste
Procedure
1. Preheat the oven to 400F.
2. Dice the celery and slice the onion. Transfer to a large bowl. Set aside.
3. Add the potatoes WHOLE to a medium pot full of water (the water should cover the potatoes). Bring water to a boil and continue to boil until the potatoes are tender and you can stick a toothpick in the middle of one and pull it out with ease. This should take approximately 10 minutes.
4. While the potatoes are cooking, cut the brussels sprouts in half and toss with 2 tbsp oil.
5. Transfer the brussels sprouts to a large skillet or baking dish. Roast for 20 minutes stirring half way through.
6. Once the potatoes are done, drain off the water and set aside to cool enough to be handled—they should still be warm for the salad.
7. Take the brussels sprouts out of the oven and transfer to the bowl that holds the celery and onion. Allow to cool slightly.
8. While the brussels sprouts and potatoes are cooling, whisk together the lemon juice, cider vinegar, oil, and sugar until it is almost creamy. Set aside.
9. Once the potatoes can be handled comfortably, cut them into halves or quarters depending on the size of the potato (they should be bite size). Transfer to the bowl with the brussels sprouts, celery, and onion.
10. Mince the dill. Add the dill and almonds to the salad.
11. Drizzle half of the dressing over the salad, gently stir, add the rest of the dressing, and gently stir once again to combine and coat the salad. Salt and pepper to taste.
12. Serve warm.
Back to Side Dishes
© 2012 Alicia Armeli
