Shaved Brussels Sprouts & Einkorn Salad with Soy-Mustard Dressing
Ever find your brussels sprouts too far gone to roast? Make this! Seriously - you'll start to deliberately let them get soft just for this "salad."
Shaved Brussels Sprouts & Einkorn with Soy-Mustard Dressing
¼ medium yellow onion
½ pound Brussels Sprouts
½ tablespoon olive oil
1 cup cooked Einkorn Berries
2 tablespoons toasted sesame seeds
1 tablespoon tamari (or soy sauce)
1 tablespoon apple cider vinegar
1 tablespoon olive oil
2 teaspoons mirin (or rice vinegar with 2 pinches of sugar)
1 teaspoon stone ground mustard
⅛ teaspoon black pepper
Pinch crushed red pepper flakes (optional)
This recipe comes from NaturallyElla.com and it’s a great way to use up wilted brussels sprouts.
Shave the onion and brussels sprouts with a food processor's shave blade or a mandoline.
In a skillet with a lid, heat some olive oil over medium-low heat. Add the shaved greens and onions, cooking for 1 minute. Add in 2-3 tablespoons of water, cover, and let cook until the brussels sprouts are tender, about 6-8 minutes. Remove the lid, stir, and continue to cook until any liquid is gone, 2-3 minutes.
Mix together all the ingredients for the dressing. If you don't have mirin, you can use rice vinegar and add a couple pinches of sugar. Mix it well and taste, adding more sugar to ease the bitterness.
Now mix everything together and serve!
This is just one serving, so it'll go quick. If you've got pre-cooked einkorn chillin' in your freezer, this is a great recipe to thaw it for. See here for a reminder of einkorn.
I love the bite of the ground mustard - I definitely don't use that often enough - and the texture of the shaved Brussels sprouts from the quick braise (the part where they cook in a little water).