It’s hardly winter here anymore, but I’m still trying to keep all of you snowbirds in mind. Enter, the winter salad. This is full of warm roasty goodness, and brightened up with a tangy lemon-ey dressing.
Have you cooked with sunchokes? They’re new to me, but I just love them. Sliced and roasted, they have a potato-like quality. They’re less starchy so they don’t make this too heavy, but they bring a nice substantial bite. And I like my salads to have some substance.
Shaving the brussels sprouts makes this pretty fast and easy. They take just a few minutes in a pan to develop that sweet caramelized flavor… a method that I’m surprised took me this long to discover… but now that I have I’ll be using it again and again.
Go to the recipe “brussels sprout & sunchoke salad”…