Warm Tahini Brussel Salad

  • Servings: 4
  • Difficulty: Lazy Monday Night
  • Print

The US is facing one of the worst cold snaps ever. With temperatures bottoming out in the mid 30s here in North Carolina, I naturally started craving comfort food. I hadn’t been to the grocery store in a little over a week and I definitely wasn’t braving the cold, so I started looking at things I already had.

Y’all – GOOGLE IS YOUR FRIEND. You see some things in your fridge, you don’t want to go to the old standbys (roasted brussel sprouts for this girl) so you take 5 minutes and get some ideas. There are no new ideas with food anymore, well for the lay people like us, but we have the time and resources to make some pretty creative mashups.

Ingredients

Salad

  • 1 bag Brussels, shredded
    • Ok, so I didn’t know how to “shred” them nor did I have the tool. Just remove the base, per usual, and keep slicing to the end and it’ll create ribbons. When you have a giant pile, chop over them a few more times for the larger pieces.
  • 2 cups farro, cooked in stock
  • ½ white onion, macédoine
  • 2 cloves garlic, minced
  • ¼ cup dried cranberries, more to taste if desired
  • ¼ cup toasted almond slivers, more to taste if desired
  • 2 tbsp goat cheese, crumbled on top
  • 1 tbsp EVOO

Dressing

  • ½ cup tahini
  • ½ cup EVOO, go slow to reach the consistency you want
  • Juice of 1 lemon
  • 1 garlic clove, minced
  • Salt and Pepper, to taste

Equipment

  • Chef Knife
  • Cutting Board
  • Bowl
  • Whisk
  • Sautee pan
  • Large bowl

Directions

  • Mise en Place
  • Make your dressing.
  • Heat your sautée pan, add the evoo, add the minced garlic and onion until fragrant and opaque.
  • Add in chopped brussels and toss every so often, letting them brown slightly. Season with salt and pepper.
  • In a large bowl, combine brussels, warm farro, and dried cranberries.
  • Stir in dressing, but add it slowly to get your desired consistency.
  • Plate your salad and top with toasted almond slivers and crumbled goat cheese.

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