This weekend found me quickly transferring all of my old blogs from my previous website, and I had a chance to take a little trip down memory lane.
I had forgotten all about Kopcha’s Kitchen!
So here is a new recipe for you! It features one of my favorite winter vegetables…the Brussel Sprout.
I actually had an interesting conversation with a friend over Friendsgiving. Knowing I don’t like beets because “they taste like dirt”, he wanted to know my opinion of the sprout. I LOVE THEM!
SO enjoy this warm salad recipe and let me know if you are a fan of the sprout!
Warm Roasted Brussels Sprouts Salad with Farro from tablefortwoblog.com
1 lb. brussels sprouts (thinly slice half; halve the other half and roast) 1 cup farro 1/2 cup Dijon Shallot Dressing 1/2 cup whole roasted hazelnuts, roughly chopped Salt and pepper to taste
- Place the thinly sliced brussels sprouts in a large bowl. It’s ok they are raw. Roast the other half.
- Cook the farro according to the package.
- Make the dressing, and chop the hazelnuts.
- When everything is finished, put everything into the bowl with the raw brussels sprouts. The residual heat from the roasted brussels sprouts and farro will essentially cook the shredded brussels sprouts.
- Drizzle dressing on top and toss to coat. Season with salt and pepper to taste.
- Immediately serve and enjoy.
Dijon Salad Dressing
1/2 cup olive oil 1/4 cup water 1 shallot, finely diced 2 tablespoons Dijon mustard Generous splash of champagne vinegar (or whatever vinegar you have) Salt and pepper to taste
- Add all ingredients to a small mason jar, seal, and shake vigorously.
Leave a Reply