Brussels Sprouts Vinaigrette
This recipe is good ... it has a German flair.
Walnut oil is rather expensive, and hard to find, so I use safflower oil. But you can also use a good quality olive oil, or even poppyseed oil, if you can find it. I've left the original ingredient in this as Walnut Oil, in case any of you happen to have it and want to try it with that!
- 4 c
- brussels sprouts, fresh
- 4 Tbsp
- sherry vinegar
- 1 Tbsp
- 1 c
- light maple syrup
- 1/2 c
- walnut oil
- 1/2 Tbsp
- freshly-grated nutmeg
- 1/4 c
- walnuts, finely chopped
How to Make Brussels Sprouts Vinaigrette
- 1Rinse the Brussels sprouts well, and pull off any of the brown, outer leaves. Also make a fresh cut across the bottom, removing the dried, dead "heel". With a paring knife, impress an "X" across the bottom of each sprout, but don't cut too deep. Place Brussels sprouts into a large steamer basket that will fit your large saucepot.
- 2Put a couple of inches of fresh water into large saucepot. Bring to a boil. Steam sprouts in steamer basket over boiling water, for approximately 6 - 8 minutes, until tender-firm stage. Don't overcook!
- 3Remove from heat, remove steamer basket from pot. Pour water out of pot, then place steamer basket back over emptied pot, in order to allow excess water/condensation to drain off of sprouts, while you prepare the vinaigrette. Don't put them back over the heat.
- 4In a small bowl, whisk together the vinegar, mustard, maple syrup, walnut oil (see note for substitution for walnut oil), nutmeg, and salt and pepper to taste. Heat in microwave or in a small saucepot, just long enough to heat through. Don't boil!
- 5When Brussels sprouts are drained, place into a large serving bowl. Toss with the warmed vinaigrette. Serve topped with the finely chopped walnuts. You can caramelize or roast the walnuts before chopping, if you prefer, before making this recipe.