“One cannot think well, love well, sleep well, if one has not dined well.”
― Virginia Woolf, A Room of One’s Own
In this Tuesday’s Kitchen, I share a salad with many possibilities. You can mix up the greens, use your favorite dressing/vinaigrette, or add your favorite nuts. I first enjoyed this at a dear friend’s baby shower and the darling hostess graciously offered her ingredient list and gave me free reign. Enjoy the tang of arugula, the nutty crunch of the brussel sprouts, and the way these flavors mingle together in this light treat of a meal!
Fun facts that you can share at dinner parties or just feel smarter by knowing -
-Brussel sprouts are members of the cabbage family, come from Belgium, and contain potent anti-cancer chemicals, sulforaphane and propertiesindole-3-carbinol, which boost DNA repair in cells and help block growth in cancer cells.
-Quinoa is a species of “goosefoot”, a cousin to beetroots, spinach and tumbleweeds, and a superfood high in dietary fiber, phosphorus, magnesium, iron, and calcium, perfect for vegans and those who are gluten-free!
Shaved Brussel Sprout, Arugula, & Quinoa Salad
1 pound fresh brussel sprouts
1 cup fresh baby arugula (also known as rocket which is just fun to say)
1/2 cup almonds or pine nuts (yummy when toasted)
1/3 cup sun-dried tomatoes
1 cup cooked quinoa
1 bunch fresh asparagus
2 ounces feta or pecorino romano cheese (optional & delicious)
Holding brussel sprouts by stem end, slice very thinly with a sharp knife or shave with a mandolin or in a food processor. Toss in a bowl to separate the layers. Add arugula, nuts, tomatoes, quinoa, sliced asparagus and mix together. Add cheese if desired.
1/4 cup olive oil
1/4 cup champagne vinegar
1 Tablespoon Dijon mustard
1 teaspoon honey
1/2 teaspoon sea salt
1/8 teaspoon black pepper
*also delicious with lemon juice & olive oil or Girard’s Champagne Dressing