This name is a mouthful! I’m not sure the pomegranate seeds are a necessary component of the recipe title, but I couldn’t resist. It’s an excellent salad and deserves a long, pompous name.
This is one of the best recipes I have come up with I in a while. It’s citrusy and a little sweet. Eating finely shredded Brussels spouts really changes their texture. If you’re not a huge Brussels spouts fan, I think you might still like this slaw.
The ingredients are 1 ½ pounds finely shredded Brussels
sprouts, 8 ounces pomegranate seeds, 2 teaspoons finely diced onions, 1
teaspoon coarse mustard, ¼ cup white sugar, 1 teaspoon lemon zest, ¼ cup lemon
juice, 1/3 cup extra virgin olive oil, and 1 tablespoon poppy seeds.
I began with the dressing. I vigorously whisked the onions, mustard, sugar, lemon zest,
and lemon juice together.
I slowly drizzled in the extra virgin olive oil, whisking vigorously the entire time.
I added the poppy seeds.
I then finely shredded the Brussels spouts. This took roughly 100 hours. I was really tired of cutting by the end. I added the Brussels spouts to the dressing and stirred.
I added the pomegranate seeds and stirred. I took the easy way out and purchased pomegranates that were already seeded. I was glad I did because cutting the sprouts was tedious enough.
This is a magnificent recipe. It’s light and fresh. It tastes better the second day after the flavors have melded together. If I were you, I would make this recipe.
2 comments:
I love brussels sprout slaws! The addition of pomegranate seeds sounds amazing, I definitely would not leave that out of the title!
It's my first time trying it, but I love it now too!
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