This recipe is from Sweden however, this salad is not just for Swedes, way to yummy! My friend, Elin Skarp, shares this amazingly delicious recipe with us, seriously I made this for Christmas just a couple of days later. For those who aren't fans of brussel sprouts, be open to trying this salad, so easy to make, even easier to eat.
Elin is an amazing cook and amazing Swedish gal. She didn't hesitate when I asked her if she would share some of her favorite recipes for Christmas. I was so excited to make this salad with her in her kitchen - yes, she is part of my pademic circle. Check out this video, had so much fun with her making this salad and loved eating it later in the day.
Brussel sprouts salad with Orange Vinaigrette & caramelized walnuts
600 grams / 21 ounces Brussel sprouts
1 orange for zest and juice
1 dl / ½ cup olive oil
1 dl / ½ cup Apple cider vinegar
2 teaspoons Dijon mustard
1 teaspoon salt
2 dl / 1 cup fresh dill, coarsely chopped
100 gram walnuts
2 tablespoons honey
Pinch of flaked salt
1. Clean the Brussel sprouts, slice thinly either by hand or using a food processor.
2. Whisk together olive oil, orange vest, orange juice, vinegar, mustard and salt.
3. Mix the Brussel sprouts together, be sure to mix thoroughly, let sit for 20-30 minutes.
4. Roast the walnuts in a dry frying pan on medium heat for about 2-3 minutes, until they have a nice color then lower the heat.
5. Pour honey on walnuts and stir, letting the nuts caramelize. Sprinkle with flake salt, place nuts on plate to cool.
6. Place the Brussel sprouts on deep plate, top with nuts, sprinkle with dill – ready to serve.
7. Salad stays in the fridge for 3-4 days.