Brussels Sprout & Arugula Salad w/ Lemon-Maple Vinaigrette
For the 15 of you who read this, I'm sorry I haven't posted sooner! This past Saturday was the annual Levine Family Halloween party which always seems to creep up on us.
It was a blast (!) and luckily this time the neighbor down the street didn't yell through our window while flailing her arms about the music being too loud (she's crazy). I'm having people send me their pictures so I'll post about that by Halloween!
Well, in other news, today is my birthday. The thing about birthdays are that they always mean more to that person than anyone else. So with that in mind, I'd like to call out the top 10 things that no one cares about as much as you:
- Your vacation photos. Great, you were there, I wasn't.
- Pictures of your pet. It and I just don't have that same special feeling.
- Your dream last night.
- Details of your workout. No one likes a show off.
- The way you look in a photo. I'm looking at myself.
- Name picking for your future kid. Different strokes.
- Your anniversary. No.One.Cares.
- Your big win in Vegas. It won't pay my bills.
- More pictures of your baby.
- Your birthday. It's not mine.
I'd like to now bring your attention to this salad. I truly believe that the next best thing since sliced bread are shaved brussels sprouts. It's something about the texture, since they are basically baby cabbage. Blanching them also draws out a sweetness that most people don't realize exists with such a green food.
I made a simple lemon-maple vinaigrette, sliced some apples, chopped pecans and tossed everything with arugula. Health never tasted so good.
Here's to another year of it!
INGREDIENTS: (serves 6-8 sides)
- 12 oz. brussels sprouts (8 large)
- 3 oz. arugula (about 2 handfuls)
- 1 green apple
- 3 tbsp. lemon juice
- 1 tbsp. olive oil
- 2 tbsp. maple syrup
- ½ teaspoon salt
- ¾ cup toasted and chopped pecans
- salt and pepper to taste
-Bring a medium pot of generously salted water to a boil. Have ready an ice water bath.
-Blanch the brussels sprouts in the water until bright green, about 1 minute, and shock in ice water. Dry off and thinly shave with a mandolin, 1/8”- or use a knife.
-Using a mandolin or knife, thinly slice the apples into 1/8” half-moons and then cut those into thirds, so pieces are bite-size.
-Mix together the lemon juice, olive oil and maple syrup.
-Toss the brussels sprouts, arugula, apples and pecans with the lemon-maple vinaigrette and season to taste with salt and pepper.