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Brussels Sprouts Salad with Mustard Herb Dressing

This recipe is provided by my mother, Shirley Chaiken. It originally appeared in Sunset Magazine in the '70's, and we have been eating it regularly ever since. The red-and-green color looks pretty at Christmas, although this recipe would also be a great late-summer way to use up cherry tomatoes.

Makes 4 to 6 servings.

For the greens:
1 1/4 lbs (0.75 kg) brussel sprouts
2 c (480 mL) cherry tomatoes, cut in half
1/2 c (118 mL) thinly sliced scallions

For the dressing:
1 t (5 mL) Dijon mustard
1 t (5 mL) Worcestershire sauce
1 t (5 mL) sugar
1 t (5 mL) salt
1/2 t (2.5 mL) dried basil
1/4 t (1.25 mL) thyme
1/4 t (1.25 mL) cayenne pepper
1/4 cup (59 mL) red wine vinegar
1/2 cup (118 mL) mild-flavored salad oil

1. Trim off the ends of the brussel sprouts, cut them in half and microwave until crisp-tender.
2. In a small jar or ziploc bag, combine the dressing ingredients. Shake or stir to blend well. (I don't use olive oil because there are so many flavors going already)
3. Transfer the warm sprouts to a bowl and pour the dressing over them. Mix to coat evenly. Cover and chill at least 4 hours or over night. (If you make the dressing in the ziploc bag, you can just add the sprouts to it.)
4. Just before serving, add the cherry tomatoes and sliced green onions. Stir and serve with a slotted spoon.

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alison@exerciseforthereader.org (Alison Chaiken)
$Date: 2005/10/23 04:28:11 $ ..