14 Aug Brussels Sprout and Lentil Salad
I love discovering new food blogs. Golubka is a lovely site filled with recipes by the talented Anya Kassoff, including this fantastic salad, full of brightness and crunch. A perfect addition to your table this season.
Enjoy!
Shaved Brussels Sprout, Pomegranate and Lentil Salad (serves 8-10)
For the salad
- 1 cup black or puy (French) lentils
- 1 cup shelled edamame
- 10-15 brussels sprouts
- 1 pomegranate – seeds
- about 1/4 red kuri, kabocha or butternut squash- shredded
For the dressing
- 5 tablespoons grapeseed, sunflower or olive oil
- 3 tablespoons maple syrup
- 2 tablespoons pomegranate molasses
- 1 tablespoons mustard generous squeeze of lemon juice – optional
- sea salt and freshly squeezed black pepper
To make the salad
1.Cover the lentils with water and bring to a boil. Lower the heat and simmer for about 15 minutes or until soft. Add a generous pinch of salt at the end, drain and let cool.
2. Bring a large amount of well-salted water to a boil and blanch edamame for about one minute. Immediately transfer to an ice bath to stop the cooking. Alternatively, you can just thaw edamame and leave raw.
3. Trim the brussels sprouts and shred them in a food processor with a shredding attachment.
4. Combine all of the salad ingredients in a large mixing bowl. Whisk together all the dressing ingredients in a separate bowl until smooth.
5. Pour the dressing over the salad, toss to coat and serve. Alternatively, keep the salad and dressing refrigerated separately, in air-tight containers until ready to serve. Dress the salad as you go, individually in serving bowls.