Marinated Brussels Sprouts

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1. 1

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

   Körülbelül 5 p

2. 2

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

   Körülbelül 5 p

   A szakács megjegyzése: 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.

   Körülbelül 7 p

   A szakács megjegyzése: 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.

   Körülbelül 2 p

5. 5

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

   Körülbelül 1 p

6. 6

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

   Körülbelül 1 p

   A szakács megjegyzése: 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.

   Körülbelül 1 p

8. 8

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

   Körülbelül 1 p

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.

   Körülbelül 2 p

   A szakács megjegyzése: 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.

    Körülbelül 1 p