January 2, 2022 • Nancy Wolfson-Moche

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In addition to our traditional new year’s fare including black-eyed peas and mochi, I served this salad of baby Brussels sprouts to symbolize individual and planetary wholeness and to invite attuning to both. It was crafted from leftovers: Friday night I served pan-roasted Brussels sprouts.  On Saturday morning I combined the leftover sprouts with the crunchiest raw veggies I could find in my fridge (celery and radishes), added some delicate pine nuts for substance and protein, and bathed it in my favorite go-to dressing, made from fridge staples. The result was too good and seasonal not to share; a good salad for any winter’s day.

 

 

 

Ingredients

1.5 cups baby Brussels sprouts

Olive oil

Coarse sea salt to taste

1 small shallot

1 watermelon radish

1 pink radish

1 small stalk celery

1/4 cup toasted pine nuts

For the lemon tahini dressing:

1 teaspoon umeboshi plum paste

1/4 cup lemon juice

1 generous tablespoon tahini

Process

Wash the Brussels sprouts well.

Trim the brown connection at the bottom of each sprout and leave whole or cut in half.

Heat a cast iron or stainless skillet for about one minute. Add a few tablespoons olive oil to cover the pan bottom and allow to heat for another minute.

Add the Brussels sprouts, turning so they get a golden brown on all sides. Sprinkle with a generous pinch of coarse sea salt and remove from pan as they get done.

While the sprouts are cooking:  mince the shallot; cut the celery into tiny pieces; cut both radishes into tiny triangles. Set all aside.

Whisk together the lemon juice, ume plum paste and tahini.

In a prep bowl, toss the Brussels sprouts, shallot, celery and radishes together.

Top with the toasted pignolis, drizzle with the dressing and serve at room temperature.