Stacked Sprout Salad


Eat Your Veggies!

In our house, that is not a problem! I would say 80 percent of our grocery shopping is done in the produce section of the store. I love vegetables and can’t get enough. My husband on the other hand, took a little convincing when we first started dating. All these years later, his view on veggies has completely changed. But to keep him on his toes, I am always trying new ways to to serve up our favorites.

I feel that salad, gets a bad rap. So many people associate salad, with bland iceberg lettuce, few carrots and a thick heavy dressing. And to be honest if that is what my association to salad was, I wouldn’t want it either! But salads have come a long way, incorporating unique vegetables, combinations of flavors and textures!  They make the perfect starter, side or add some protein and you can call it dinner.

Since Brussel sprouts are the new black, I thought would share with you my Stacked Sprout Salad. This salad is super healthy and easy to make, and you can absolutely serve it straight out of a bowl. But if you really want to impress your guests or even your family, stack your salad for a gourmet restaurant look! I will even share a DIY mold to stack your salads!

Ingredients

1.1 package of pre-shredded Brussel sprouts

*Note- If you can’t find pre-shredded sprouts in your grocery store, take whole sprouts, halve them and thinly slice them. It is a little time consuming, so if you are in a REAL hurry go for the pre-cut ones!

2. 1/3 cup of Extra Virgin Olive Oil

4. 1 1/2 tablespoons of Dijon Mustard

5. 1/2 tablespoon of agave nectar or honey

6. 1 Lemon, zested and halved

7. 1/4 cup of Romano cheese

8. Pepper

9. 1/3 of a cup of slivered almonds

 

Recipe

1. In a large bowl, whisk together EVOO, mustard, honey, lemon zest, and the juice from the lemon.

2. Add the Romano cheese and a liberal pinch of pepper to the dressing.

3. Drizzle the bottom of a large skillet with EVOO over medium heat.

4. Add the shredded Brussel sprouts to the pan, and saute for 3-5 minutes, or until the sprouts have softened. (You don’t want the sprouts to started to cook down and caramelize, just soften and brighten in color.)

5. Toss the sprouts in with the dressing, in the bowl.

6. Using the same pan you used for the sprouts, lightly toast the almonds over medium heat for 2 minutes.

7. Now for the fun part! I used a salad stacker to create this triangular shape, that a friend gave me. They are available to buy at stores like Bed, Bath and Beyond. But I also have a solution, that doesn’t require purchasing those at all! Next time you use a canned vegetable, save the can. Using a can opener, remove the top and bottom of the can completely. Peel off the label and wash the can well. Now you have a perfect mold for your salad.

8.  Spray the inside of the can with a little cooking spray. This will keep the salad from sticking to the can.

9.Place the can on the plate you are going to serve your salad on and begin spooning the sprouts into the can.

10.  Using the back of a spoon, press the salad down inside of the can. This part is key, the more pressure you apply the better your salad will bond together and hold shape.

11. Gently pull your can straight up, revealing a cylinder shape stack. (You will be so impressed with yourself!)

12. Garnish with a little more grated cheese and top with your toasted almonds!

 

This salad will surely impress not only in flavor but is appearance. This is a perfect dinner party starter and will knock your guest’s socks off. Like your mom always told you “First appearances are everything!”