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.
1.5 cups baby Brussels sprouts
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
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.
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