Brussels Sprout Salad
with Toasted Sesame Vinaigrette
¼ cup white sesame seeds
1 tsp finely grated lemon zest
2 Tbsp fresh lemon juice
2 Tbsp HONEY GINGER BALSAMIC*
¼ cup GARLIC OLIVE OIL*
2 Tbsp TOASTED SESAME SEED OIL*
1 tsp honey
1 pound brussels sprouts, stems removed, very thinly sliced
1 Pink Lady apple, halved, cored, thinly sliced
1 medium shallot, halved lengthwise, very thinly sliced
1 serrano chili, stemmed, seeded, very thinly sliced
½ cup chopped mint
HIMALAYAN PINK SALT*
Black sesame seeds, for garnish
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/food processor and let cool. Add in the lemon zest, lemon juice, balsamic and honey, blend until a chunky paste forms. With the blender on, gradually drizzle in the olive oil and sesame oil and blend until nearly smooth. Scrape the vinaigrette into
a large bowl and season with salt and pepper.
Add the brussels sprouts, apple, shallot, Serrano chili and mint to the dressing and toss well. Season with salt and pepper as needed, then toss again. Garnish with black sesame seeds and serve right away.
* 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-