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.
- 1 cup sunchokes, sliced about ⅛ inch thick (scrub them pretty well before slicing/using)
- 2 cup brussels sprouts, thinly sliced (I used a mandoline)
- small handful of baby salad greens
- combo of olive oil & butter (for the pan. I used vegan earth balance butter)
- red pepper flakes
- pine nuts
- parmesan cheese shavings (very optional)
- salt & pepper
- 2 tablespoons olive oil
- ½ clove garlic, minced
- 1 teaspoon dijon mustard
- lemon juice from ½ a lemon
- drizzle of honey (about ¼ to ½ teaspoon)
- salt & pepper
- Whisk together the dressing, taste and adjust seasonings. Set aside.
- Lightly salt the shaved brussels sprouts and sliced sunchokes before you start cooking them.
- Heat olive oil and butter in a large skillet (use enough just to coat the bottom). When the oil is hot, add the sunchokes and cook them for about 2-4 minutes per side, until they're tender and a little bit crispy around the edges. Remove them from the pan when they're done.
- Wipe out the same pan, heat more oil and butter. Add the brussels sprouts, cooking for about 2 minutes per side until they start to get a little golden brown on the edges. (Don't crowd them in pan - you might have to work in batches). Remove from pan and set aside.
- Toss everything together with some of the dressing. Add as much dressing as you like and serve with extra on the side. Top with pine nuts, red pepper flakes and a few shavings of parmesan if you like.