Brussels sprouts and orange with creamy vinaigrette

Brussels sprouts and orange with creamy citrus vinaigrette

I bag of Brussels sprouts

I orange

¼ cup toasted walnuts

Salt and pepper

 

Brussels sprouts and orange with creamy vinaigrette

Photo Credit: Wikimedia.org

Wash bristle sprouts thoroughly.  Cut off ends to allow outer leaves to fall of easily.  Discard discolored leaves, and peel leaves from the outside, then place in a bowl.  Peel appropriate amount and save rest of Brussels sprouts.  Bring pot of lightly salted water up to a boil and add leaves.  Blanch for 30 seconds and stain into ice water to sea l in color and stop cooking.  Cool thoroughly, stain and dry leaves.  With a sharp knife, cut the rind off the orange.  Cut down the middle of the orange and then cut into 2 inch slices.  In a large bowl, mix together Brussels sprouts, oranges and walnuts.  Add creamy citrus vinaigrette to your liking, season lightly with salt and pepper, and mix together.

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