When you think “oh no brussels sprouts!”, think again, this recipe will astonish you. And you will feel pretty good and healthy.
With the spring season approaching, we have thoughts of being healthy and in shape, and looking for great recipes to back up this health plan of ours. I would say that when people think healthy, salad is the first thing that comes to mind, then fish or chicken breast. Well, I found a recipe for a salad that you are not going to believe. When I first saw it I said no way in the best of times this is not a vegetable that most people like cooked, and then add, eating it raw inconceivable.
Brussels sprouts? No thank you is usually the answer you get when asking most if they want some, but this little morsel packed with vitamins and minerals has received a bad rap. But thanks to a cookbook “NOPI” by Yotam Ottolenghi and Ramael Scully, the brussels sprout has redeemed itself and I have become more of a fan now than I have ever have been before.
I am craving a fresh full of flavor salad with a a combination of textures soft and crisp. Flipping through the pages of this great cookbook, I am pulled towards this salad: raw brussels sprout nests with oyster mushroom and quail egg. I know raw brussels sprout, I am unsure but adventurous. Well I don’t have all the ingredients but do have some similar ones so I am doing my take on this wonderful salad calling it Raw Brussels Sprout Salad with Sauteed Mushrooms and Soft Boiled Egg.
So here we go I have some nice small brussels sprout cleaned with the first layer of leaves removed. In the fridge I spot some crimini and portobellini mushrooms. A nice white onion added to the group, garlic, extra virgin cold pressed olive oil, some homemade red wine vinegar straight from my fathers cantina, a good organic maple syrup. To finish this dish a nice free range organic egg from Sunworks Farms at the Old Strathcona Farmer’s market.
And it’s time to pull this Brussels Sprout salad together.
I first cut the brussels sprout in half, then slice in thin slivers producing a beautiful flower like profile. I clean and wash the mushrooms, heat up some olive oil in a pan, toss in the white onion that I have peeled and sliced, in goes the mushrooms, salt, pepper, some onion powder, fresh thyme, fresh parsley, paprika, a splash of white wine and the minced garlic at just about the end of cooking. At about this time I have a pot with water boiling at a medium to high heat. I place a medium size egg on a spoon and lower it gently into the water submerging it and cook it for a few minutes, then I take it out and place it in a bowl of ice cold water to stop the cooking. Time to toss this salad, in a large bowl in goes the brussels sprout slivers, sauteed mushrooms, a pouring of dressing and a nice toss. The soft boiled egg peeled and sliced in half then placed on top with a dusting of fresh chopped parsley and a drizzle of extra virgin cold pressed olive oil and we are ready to taste this salad.
I am pleasantly surprised: the brussels sprout taste wonderful with the dressing, similar to a slaw texture and flavor. The maple syrup with just that subtle sweetness combined with the caramelized onion, the olive oil and red wine vinegar, balanced and amazing. Then the combination of the crispiness of the brussels sprout and the soft sauteed mushrooms, that hint of white wine and herbs and the juices than run from those succulent fungus as you bite into them cooled by the veggies, out of this world good. Then that soft boiled egg full of delicious rich flavor, again another texture to add to the mix, the yolk creamy, decadent, little sparks of sea salt, bites of fresh cracked black pepper and fresh parsley, I am in heaven and feel pretty good and healthy. So when you think oh no brussels sprout, think again, this recipe will astonish you.
Thanks to Yotam and Ramael and their cookbook NOPI for the inspiration.
Song of the day: “Magic Power” by Triumph.Print
- 1 cup Portobellini mushrooms, cleaned, washed, and sliced
- 1/8 cup white onion, julienned
- 1 clove garlic, minced
- 1 tsp fresh thyme
- 1 tsp fresh parsley
- pinch of sea salt and cracked black pepper
- dash of onion powder
- dash of paprika
- 2 tbsp extra virgin cold pressed olive oil
- 1 tbsp white wine
- 3 tbsp extra virgin olive oil
- 1 1/2 tbsp lemon juice
- 1 1/2 tbsp of red wine vinegar
- 1 1/2 tbsp maple syrup
- 1/4 tsp sea salt
- 1/4 tsp fresh cracked black pepper
- 1 cup of brussel sprouts chopped
- 1 tsp fresh parsley chopped fine
- 2 oz of pecorino cheese shaved thin
- 1 free range organic fresh farm egg
- 1 tsp extra virgin cold pressed olive oil
- In a medium sauce pan drizzle in 2 tablespoons of the extra virgin olive oil.
- Toss in mushrooms and onion and saute till soft and somewhat caramelized.
- Sprinkle in minced garlic, salt, pepper, paprika, onion powder, thyme, parsley, white wine, and cook for another minute, or so.
- Take off heat and set aside.
- In a small bowl blend, olive oil, lemon juice, red wine vinegar, maple syrup, salt, and pepper, until well mixed.
- Fill small pot with water and bring to a boil.
- With a slotted spoon slowly submerge egg into the boiling water. Set timer for 5 minutes.
- Take egg out of boiling water an place in a bowl of ice cold water. Peel shell from egg and set aside.
- In a large bowl toss chopped brussel sprouts, and sauteed mushrooms.
- Drizzle in dressing a little at a time tossing till desired taste is achieved.
- Cut egg in half and place on top.
- Sprinkle some fresh cracked black pepper on top and also dust with finely chopped parsley.
- Ready to serve.
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