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SALAD
- 20 pcs Brussels sprouts
- a handful of peeled almonds
- a handful of dried cranberries
- 100 g blue cheese
DRESSING
- 1 tablespoon white wine vinegar
- 2 tablespoons olive oil
- freshly ground black pepper
- salt
INSTRUCTIONS
- 1Clean the Brussels sprouts and separate them into individual leaves. Bring about 2 liters of water to a boil, salt it thoroughly, and boil the Brussels sprout leaves in it rapidly and uncovered for 1-2 minutes. Immediately drain and cool them in ice-cold water. This will help the sprouts retain their color and crispness.
- 2Toast the almonds in a dry pan until they turn golden and release their aroma. Alternatively, you can toast them in the microwave on full power; just spread them on a suitable plate and stir every minute. They should be ready in about 3-4 minutes.
- 3Whisk the dressing ingredients together. Remove the Brussels sprout leaves from the ice water and let them drain, or dry them in a salad spinner. Gently mix with the dressing and divide onto plates. Sprinkle with almonds, cranberries, and crumbled blue cheese, and serve immediately with a piece of fresh bread.
Kuchařka pro dceru
Jana Florentýna Zatloukalová is the author of the successful blog Kuchařka pro dceru.