Brussel Sprouts with Walnuts and Arugula-Kathy Olson

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Title: Brussels Sprouts With Walnuts And Arugula

Categories: Salad/Dressing

Yield: 4 Servings

 

1 lb brussels sprouts,trimmed

2 c apple juice

1 c water

1 1/4 t salt

1 1/2 Tbs. walnut oil

1 Tbs. cider vinegar

1/2 t freshly ground pepper

1 c young,tender arugula leaves

1/2 c chopped walnuts,toasted

 

[Note: Instead of serving this salad on individual plates as a first

course, try spooning it alongside roasted turkey, chicken or pork as a

warm side dish. Walnut oils vary greatly in quality and in composition.

The best oils are pressed from crushed and lightly toasted nuts.

Lesser oils are made of walnut oil mixed with a mild, flavorless oil.

Walnut oil has a rather short shelf life, only 6 to 8 months. After

that time, even when stored properly in a cool, dark place, it begins

to turn rancid. To forestall spoilage, always check the date of the

pressing on the label to make sure it is fairly fresh, and store the

oil in the refrigerator. ]

In a saucepan over medium-high heat, combine the brussels sprouts,

apple juice, water and 1 tsp. of the salt. Bring to a boil, reduce the

heat to low, cover and cook just until the sprouts are tender yet firm

when pierced at the base, about 15 minutes. Drain well. When the

brussels sprouts are cool enough to handle, cut them lengthwise into

thin slices. Put the slices in a bowl and add the walnut oil, vinegar,

the remaining 1/4 tsp. salt and the pepper and stir gently to mix.

 

Divide the arugula among 4 individual salad plates. Spoon the brussels

sprouts and their dressing over the arugula and garnish with the

walnuts. Serve warm.

 

Adapted from Williams-Sonoma Collection Series, Salad, by Georgeanne Brennan

(Simon & Schuster, 2001).

 

 

 

 

 

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