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Holiday Brussel sprouts salad | ||
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serves 10+ | ||
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### ingredients | ||
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- 1 bag of fresh Brussel sprouts, 400g | ||
- 1/2 bag of purple Brussel sprouts, 200g | ||
- 1 bag Trader Joe's Cruciferous Crunch Collection, 280g, or | ||
<ul> | ||
<li>1/4 head of small cabbage | ||
<li>1/4 head of small purple cabbage | ||
<li>handful of kale | ||
</ul> | ||
- 280g of mushroom, sliced | ||
- 1 Honeycrisp apple | ||
- handful of dried cranberries | ||
- 1/2 lemon | ||
- handful of roasted and salted pecan halves | ||
- salt and pepper to taste | ||
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dressing | ||
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- 2/3 cups of olive oil | ||
- 6 tbsp cider vinegar | ||
- 4 tbsp maple butter or honey | ||
- 3 tsp whole grain mustard | ||
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### steps | ||
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- wash and shred both green and purple Brussel sprouts (with Mandoline or knife), and put them in a large pot with cold water | ||
- wash, remove any stems or veins from the cabbage and kale leaves, shred them, and put them in cold water as well | ||
- drain the water, and dry (using a salad spinner etc) | ||
- microwave the maple butter (or honey) with 1 tbsp of water until warm, about 10s | ||
- mix olive oil, vinegar, mustard, and warmed maple butter in a jar or measuring cup and stir well with a fork | ||
- put the sprouts mix 1/3 at a time into a large pot with liberal amount of salt and pepper | ||
- pour the dressing over the sprouts mix, and mix evenly | ||
- cover the sprouts with a lid or plastic wrap, and let it stand in the fridge for 1h ~ overnight. take it out 1h before serving. | ||
- saute the mushroom with salt and pepper, and mix with the salad | ||
- dice the apple, and squeeze 1/2 of lemon juice over it in a bowl, then mix it into the salad | ||
- serve the salad in a large salad bowl, and garnish with dried cramberries and pencan | ||
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<img src="files/brussel-sprouts-salad.jpg" style="width:100%"/> |
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芽キャベツのサラダ | ||
---------------- | ||
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10人分+ | ||
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### 材料 | ||
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- 芽キャベツ 1袋, 400g | ||
- 紫芽キャベツ 1/2袋, 200g | ||
- Trader Joe の Cruciferous Crunch Collection 1袋, 280g, もしくは | ||
<ul> | ||
<li>キャベツ 1/4 玉 | ||
<li>紫キャベツ 1/4 玉 | ||
<li>ケール 1つかみ | ||
</ul> | ||
- マッシュルームの薄切り, 280g | ||
- リンゴ (Honeycrisp かフジ) 1 | ||
- ドライクランベリー 1つかみ | ||
- レモン 1/2個 | ||
- ピーカンナッツ塩味 1つかみ | ||
- 塩コショウ | ||
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ドレッシング | ||
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- オリーブオイル 2/3 カップ | ||
- リンゴ酢 大さじ 6 | ||
- メープルバター、もしくはハチミツ 大さじ 4 | ||
- 全粒マスタード 小さじ 3 | ||
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### 手順 | ||
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- 緑と紫両方の芽キャベツはよく洗い、スライサーで薄い輪切りにして大きめの鍋に入れて水にさらす | ||
- キャベツ、ケールは茎や筋になっている部分を取り除き、千切りにして、これも水にさらす | ||
- 水を流し、サラダスピナーなどをつかって水気をよくきる | ||
- メープルバター (もしくはハチミツ) を大さじ 1 杯の水と一緒に暖かくなるまで電子レンジで加熱する、約10秒 | ||
- オリーブオイル、リンゴ酢、マスタード、温めたメープルバターを瓶もしくは計量カップに入れて、フォークなどでよく混ぜる | ||
- 芽キャベツのミックスを 1/3 分量づつ鍋に戻し、大目の塩コショウで下味をつける | ||
- ドレッシングを入れて、均一になるようによく混ぜる | ||
- 鍋に蓋をするか、サランラップをかけて、冷蔵庫で 1h から一晩寝かせる。食べる 1h 前に冷蔵庫から取り出す。 | ||
- マッシュルームの薄切りを塩コショウで炒め、サラダに加える | ||
- リンゴは 1cm 角に切って、ボウルに入れ、レモン1/2個分のレモン汁をかけ、サラダに加えてよく混ぜる | ||
- サラダを大きめのサラダボウルに盛り付け、最後にドライクランベリーとピーカンナッツをトッピングする | ||
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<img src="files/brussel-sprouts-salad.jpg" style="width:100%"/> |