Jess shows us how the humble brussels sprout can hold its own in this magnificent warm salad
1.5 Kg of Brussel Sprouts chopped
1/2 cup of walnuts. Diced
½ cup dried cranberries diced
½ teaspoon of raw sugar
½ cup balsamic vinegar
splash extra virgin olive oil
Mix balsamic vinegar, a dash of raw sugar and a splash of extra virgin olive oil together. Adjust for taste.
Slice Brussel sprouts into 3 or 4 rings and throw away the stem.
Separate all the leaves out.
Turn on pat to low/medium heat. Put some olive oil into the pan. When warm fry Brussel sprout leaves for 3-5 minutes. They shouldn’t be soft.
While frying chop the cranberries and walnuts.
Once Brussel sprouts are a bit soft turn off heat and add cranberries and walnuts.
Top up with dressing and serve.
Recipie By Jessica Marie