BRUSSELS SPROUT SALAD
1/4 cup white sesame seeds
1 tsp finely grated lemon zest
2 Tbsp fresh lemon juice
2 Tbsp *Honey Ginger balsamic*
1/4 cup *Garlic olive oil*
2 Tbsp *Sesame Seed oil*
1 tsp honey
1 pound brussels sprouts, very thinly sliced
1 Pink Lady apple – halved, cored & thinly sliced
1 medium shallot, halved lengthwise and very thinly sliced
1 serrano chile—stemmed, seeded and very thinly sliced
½ cup chopped mint
*Himalayan Pink salt*
Black sesame seeds, for garnish (optional)
In a small skillet, toast the white sesame seeds over moderately low heat, stirring, until fragrant but not browned, about 3 minutes. Transfer to a blender and let cool. Add the lemon zest and lemon juice, then add the vinegar and honey, puree until a chunky paste forms, about 1 minute. With the machine on, gradually add the olive oil and Sesame oil and puree until nearly smooth, 1 to 2 minutes. Scrape the vinaigrette into a large bowl and season with salt and pepper.
Add the brussels sprouts, apple, shallot, Serrano chile and mint to the dressing and toss well. Season with salt and pepper then toss again. Garnish with black sesame seeds and serve right away.
*Items available at The Vintage Olive*
There are so many flavored olive oils and balsamics you can use in this recipe. Some ideas; Lemongrass Mint Balsamic, Serrano Honey Vinegar, Cilantro and Roasted Onion olive oil and so many more!
Add chicken or salmon to turn this into a main-course dish.
When toasting sesame seeds, stop when they become fragrant; don't worry about the color.
Make ahead: The sesame vinaigrette can be refrigerated overnight. Bring to room temperature before using.
-Recipe adapted from Food & Wine Magazine-