After consuming all the rich and heavy foods of the Christmas season, this salad is a light and refreshing change. Don’t be intimidated by the raw Brussels sprouts and fennel, they both have a very mild flavour.
1 pound of Brussels sprouts
1/2 cup fresh pomegranate seeds
1 small fennel bulb, sliced very thin
1 apple, sliced thin
handful of cashews
salt and pepper
lemon and olive oil
Rinse brussels sprouts of any dirt or grime. Place on a cutting board horizontally, and slice thinly, creating little brussels sprout rounds and ribbons. Place in a large bowl and set aside. De seed pomegranate and gather about 1/2 cup of seeds. Add to the brussels sprout bowl. Add thinly sliced fennel and apple, as well as the cashews. Toss together. Add the juice of 1 lemon, a good drizzle of olive oil, and a healthy pinch of salt and coarsely ground pepper. Toss together, let rest for about 20 minutes in the fridge so the lemon can slightly soften the sprouts.
Yield: 6 servings
This salad was a hit with our dinner guests tonight!