Sometimes, even in December, you just need a good salad. This one's easy and delicious, if I may say so myself. The roasted brussels sprouts are perfectly meaty alongside crunchy, toasted almonds, roasted garlic, and thin slices of red onion. The salad greens are lightly coated in a handmade shallot vinaigrette.
Components and Assembly
Roasted Brussels Sprouts
Use as many sprouts as you think necessary to feed your table. I used about 10 for K and I. Quarter and trim the little cabbages and peel, trim, and half 4-5 cloves of garlic. Place the garlic and sprouts on a baking sheet and coat in 3 Tbs. olive oil, 1 tsp salt, and a heap of black pepper. Bake at 400 for 10-15 minutes, stirring once, until the spouts are tender and outsides seem crisp.
Simply place a thin layer of walnuts on a baking sheet and toss them right in there with the sprouts, shaking them every now and then to make sure they aren't burning. The nuts will be toasted before the brussels are done, so keep your eyes on them.
It is always worthwhile to look through your greens for a moment to pick out all of the bad bits. Do that- and wash and dry the little leaves
To taste- mix 1 minced shallot, 2 cloves garlic (minced), 2 Tbs fresh cilantro, about 2 Tbs. sherry vinegar, about 4 Tbs. olive oil, about 2 tsp. soy sauce, a pinch of fresh ground pepper, a pinch of brown sugar, and the juice of 1/2 a lime.
Top with thinly sliced pieces of red onion and green apple.