Marinated Brussels Sprouts

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Fill a medium pot with water, add the salt for boiling, and bring to a rolling boil over high heat.

   Ca. 5 min.

2. 2

   While the water is heating, prepare the Brussels sprouts by trimming off the tough ends and removing any discolored outer leaves.

   Ca. 5 min.

   Kokkens note: If some sprouts are much larger than others, cut them in half to ensure even cooking.

3. 3

   Carefully add the Brussels sprouts to the boiling water and cook for 5-7 minutes, or until they are tender when pierced with a fork but still bright green.

   Ca. 7 min.

   Kokkens note: Avoid overcooking the sprouts, as they can become mushy and lose their vibrant color.

4. 4

   Drain the sprouts in a colander and immediately rinse them under cold water to stop the cooking process and cool them down.

   Ca. 2 min.

5. 5

   In a small bowl, combine the olive oil, lemon juice, Dijon mustard, dried oregano, dressing salt, and black pepper.

   Ca. 1 min.

6. 6

   Whisk the dressing ingredients together until fully combined and slightly thickened.

   Ca. 1 min.

   Kokkens note: You can also shake these ingredients in a sealed jar for an easy, well-emulsified dressing.

7. 7

   In a large bowl, combine the cooled Brussels sprouts, sliced celery, and drained diced tomatoes.

   Ca. 1 min.

8. 8

   Pour the dressing over the vegetables and toss gently to ensure everything is evenly coated.

   Ca. 1 min.

9. 9

   Cover the bowl and refrigerate for at least 2 hours to allow the vegetables to marinate and absorb the flavors of the dressing.

   Ca. 2 min.

   Kokkens note: For best results, marinate for up to 4 hours.

10. 10

    Before serving, give the salad a final toss. Serve chilled, optionally spooned into lettuce leaf cups.

    Ca. 1 min.