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Appetizers & Sides

Brussels Sprout Salad with Dried Fruit


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Ingredients

350 g (4 cups) Brussels sprouts (about 16 sprouts)

70 g (1/2 cup) Patience Fruit & Co Classic Blend Dried Fruit

60 ml (1/4 cup) extra-virgin olive oil

60 ml (1/4 cup) freshly squeezed lemon juice

15 ml (1 tablespoon) sugar

 

50 g (1/3 cup) pine nuts, toasted

50 g (1/3 cup) Pecorino Romano cheese, freshly grated

60 g (1/4 cup) fresh chives, snipped with scissors

Salt and pepper to taste

Preparation time 20 minutes
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

350 g (4 cups) Brussels sprouts (about 16 sprouts)

70 g (1/2 cup) Patience Fruit & Co Classic Blend Dried Fruit

60 ml (1/4 cup) extra-virgin olive oil

60 ml (1/4 cup) freshly squeezed lemon juice

15 ml (1 tablespoon) sugar

 

50 g (1/3 cup) pine nuts, toasted

50 g (1/3 cup) Pecorino Romano cheese, freshly grated

60 g (1/4 cup) fresh chives, snipped with scissors

Salt and pepper to taste

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Steps

  1. Using a mandoline or a knife, grate or finely slice Brussels sprouts. Place in a big bowl.

  2. Add dried fruit, olive oil, lemon juice and sugar. Mix well. Set aside to rest at room temperature for 20 minutes.

  3. Meanwhile, toast pine nuts in a small pan. Set aside.

  4. Add remaining ingredients and mix salad well.

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