Tomato And Brussels Sprout Salad
The secret to preparing Brussels sprouts is not to overcook them and this salad takes that principle to heart. To prepare the small cabbage-like vegetable for this recipe you don't cook them at all! I received it from a newsletter subscriber who has been preparing this dish for her family for 25 years. I was delighted that she sent it and wanted to pass it along to you.
Brussels sprouts are a cool season crop. I set out transplants in the early spring and hope that they have enough time to mature before the onset of hot weather. In my Upper South garden spring temperatures can climb quickly, so it is a gamble every year. Fresh Brussels sprouts have a delicate, almost sweet flavor that makes planting them worth the try. To give myself an advantage I select heat tolerant, early varieties such as 'Bubbles' or 'Oliver'.
When I am unsuccessful growing my own, I purchase Brussels sprouts from my local farmer's market. I select small (1 to 1 1/2 inch diameter), firm, bright green heads and try to prepare them within a day or two. Brussels sprouts will keep in the refrigerator for a few days. Remove any yellow or damaged leaves and toss them, unwashed, in a plastic bag in the lettuce crisper.
The nice thing about this salad is that you can modify the amounts to serve as many or as few people as you want. Just use equal amounts of Brussels sprouts and tomatoes.
This salad could not be easier to make. Once you have the Brussels sprouts and green onions cut up, simply combine them with the tomatoes in a medium size bowl.
Add enough vinaigrette to coat (I used 1/2 cup) and season with salt and pepper. Place the salad in the refrigerator to chill for about 2 hours. This allows the vinaigrette to soak into the vegetables. Bring it to room temperature before serving.
Time to prepare: 2 hours.
This recipe is vegetarian.