Fresh, crunchy, and zingy! That’s exactly how I love to eat salads, and this Brussels sprouts salad hits every mark. It was a quick, flavor-packed dinner side dish and I’ll be honest – I even took leftovers for lunch the next day!I figured this dish would be the perfect side for a large gathering because of how easy it was to put together. Maybe I should make it for Thanksgiving!
Ingredients (4 Servings)
4 Yukon Potatoes
12-16 Oz. Brussels Sprouts (halved with the stems cut off) (or substitute any other vegetable you might like: carrots, asparagus, leeks, etc.)
3 Tbsp. Dijon Mustard
3 Tbsp. Red Wine Vinegar
1 Tbsp. Apple Cider Vinegar
3 Cloves Garlic (minced)
¼ Cup Olive Oil
⅓ Cup Fresh Dill (finely chopped)
Salt and Pepper
- Slice the potatoes into thin slices (about ¼-inch thick) and then cut the slices in half. Cut the Brussels sprouts stems and then slice in half lengthwise. Chop the dill and mince the garlic.
- Put the potatoes in a pot and fill it with water just covering the potatoes and add a generous amount of salt. Heat the pot to a boil, and once boiling, cook for about 10min. (You want the potatoes to be soft, but hard enough so that they won’t mush when mixing them in with the sauce).
- While the potatoes are cooking, add the Brussel sprouts to a heated cast iron or regular pan, with a pinch of salt and pepper. Make sure to stir occasionally so that the vegetables don’t stick to the pan. I prefer my Brussels sprouts to be slightly browned and softened, which took about 10min.
- Once the Brussels sprouts are cooked, the potatoes should also be cooked. Leave the sprouts in the pan, and drain the potatoes well. Leave them to sit for a minute or two to make sure the water is all gone.
- Make the dressing (which I like to use on leafy salads as well) by mixing all of the ‘dressing’ ingredients together in a small bowl.
- Place the potatoes into a large serving bowl and add the Brussels sprouts. Pour the dressing on top and mix all of the ingredients together.
- Bon appétit!