Ingredients
4 cups Brussels sprouts (about 16 sprouts)
1/2 cup Patience Fruit & Co Classic Blend Dried Fruit
1/4 cup extra-virgin olive oil
1/4 cup freshly squeezed lemon juice
1 tablespoon sugar
1/3 cup pine nuts, toasted
1/3 cup Pecorino Romano cheese, freshly grated
1/4 cup fresh chives, snipped with scissors
Salt and pepper to taste
Cooking time 20 minutes (resting time) Portions 4 servings
We have a special way of eating Brussels sprouts: we serve them grated in a salad, coleslaw-style. Wondering whether eating them raw will bring out the bitter taste? Nope! The delicious dressing and our dried fruit balance the flavours beautifully. It’s a whole new take on Brussels sprouts in all their splendour!
Ingredients
4 cups Brussels sprouts (about 16 sprouts)
1/2 cup Patience Fruit & Co Classic Blend Dried Fruit
1/4 cup extra-virgin olive oil
1/4 cup freshly squeezed lemon juice
1 tablespoon sugar
1/3 cup pine nuts, toasted
1/3 cup Pecorino Romano cheese, freshly grated
1/4 cup fresh chives, snipped with scissors
Salt and pepper to taste
Print ShareSteps
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Using a mandoline or a knife, grate or finely slice Brussels sprouts. Place in a big bowl.
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Add dried fruit, olive oil, lemon juice and sugar. Mix well. Set aside to rest at room temperature for 20 minutes.
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Meanwhile, toast pine nuts in a small pan. Set aside.
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Add remaining ingredients and mix salad well.
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In this recipe
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