Rosenkohlsalat
Dressing: Juice of one lemon Juice of one orange 2–3 Tbsp. apple cider (not vinegar, just regular apple cider for sweetness) 1 shallot, minced 1/2 cup olive oil 1/2 teaspoon salt and pepper to taste
Salad: 4 dozen brussels sprouts, thinly sliced 1 cup almond slivers or chopped walnuts or sunflower seeds 6 slices cooked pancetta 1 cup grated Parmigiano
Combine dressing ingredients and whisk until creamy. Pour over salad ingredients and toss together. Serve immediately or within a few hours of tossing.
If no citrus on hand, the dressing is also good with oil, balsamic, and a splash of soy sauce.
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