Warm vanilla and Brussels sprout salad

Warm vanilla and Brussels sprout salad

Total: 50 min. | Active: 20 min.
vegetarian, lactose-free, gluten-free
Nutritional value / person: 488 kcal
, Fat: 26 g
, Carbohydrate: 30 g
, Protein: 18 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Brussels sprouts

1 kg Brussels sprouts, cut in half
2 tbsp olive oil
½ tsp salt
a little pepper

Dressing

1 tbsp sweet mustard
4 tbsp white balsamic vinegar
3 tbsp olive oil
1 vanilla pod, cut lenghtwise, seeds scratched out
¼ tsp cayenne pepper
¼ tsp salt
150 g pitted prune, cut in half
80 g Brazil nut, coarsely chopped

Serve

50 g Parmesan, shaved into thin strips using a peeler
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How it's done

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Brussels sprouts

Mix the Brussels sprouts with the oil in a bowl, season, spread on a baking tray lined with baking paper.

Bake

Approx. 30 mins. in the centre of an oven preheated to 200 °C.

Dressing

Whisk the mustard, balsamic, oil and vanilla seeds in a bowl, season. Add the plums and nuts with the Brussels sprouts, mix.

Serve

Plate up the salad while still warm, top with the cheese.

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