Authors: .green kitchen stories
Many of the recipes that we prepare for Christmas each year are pretty unorthodox. Maybe that goes without saying, as vegetarian dishes generally are quite rare in these merry times of poultry, pig and meatballs. But I have a feeling that some of the dishes from our previous Christmases surprised Santa quite a bit. Our general rule is that if you add a dash of saffron or cinnamon to any dish, it will qualify on our Christmas table.
Strangely enough our unorthodox methods doesn’t correlate with the recipes that we have in our archives from past Decembers. Many of them are surprisingly traditional. You will of course find a few odd birds like saffron falafel, bulgur and rose hip truffles, but some of our most unexpected recipes (Turkish lemon salad!) are yet to be published. We’ll save those for next Christmas.
Today’s recipe actually has all the classic xmas greens (brussels sprout, kale, orange, pomegranate), but prepared and flavored in a not so classic way (raw, shredded and with a tahini dressing). It has already made its way onto a few pre-Christmas dinners of ours, and hopefully it will also make it into your kitchen on the night of the 24th or 25th. You will find the recipe at the bottom of this post.
Shaved Brussels Sprout Christmas Salad
Serves 4-6 as a side dish
300 g brussels sprouts
3-4 kale leaves
150 g walnuts or hazelnuts
2 tbsp tahini
1 tbsb honey
1 tbsp dijon
2 tbsp orange or lemon juice
5 tbsp extra virgin olive oil
Prepare the dressing, by whisking all ingredients in a small bowl, set aside. Rinse the brussels sprouts, pick the outer leaf and shred very finely with a sharp knife (be careful) or use a food processor. Rinse the kale and shred very finely. Place shredded brussels sprouts and kale in a large bowl.
Now you have two options:
1. Use your hands to massage the shredded greens with the dressing for 5-10 minutes or until it becomes soft.
2. Bring a large pot of water to a boil, then add the shredded greens and blanch them for no more than a minute, pour into a colander and rinse immediately in cold water. Then pour the dressing over the shredded greens, toss well to coat.
Toast the nuts in a dry frying pan on medium heat until browned and crispy, be careful not to burn them. Peel and cut the oranges into small wedges and prepare the pomegranate. Place nuts, oranges and pomegranate seeds in the bowl and toss with your hands to mix. Serve right away or let sit for an hour, nice both ways.
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