Vetrarsalat

Winter salad

This "winter salad" of roasted Brussels sprouts with an apple and sour cream dressing with orange and lemon juice contains a nice large portion of vitamin C, just right for dark winter days.

Ingredients for 4 servings

500 g Brussels sprouts
1 Tbsp rapeseed oil
2 apples
1/2 lemon
1/2 orange
1 tsp mustard
200 g sour cream


Preparation

Trim the ends of the Brussels sprouts and carefully remove the outer leaves. Then cut the florets in half.

Heat the rapeseed oil in a large pan and fry the halved Brussels sprouts in it. Then remove the pan from the heat and keep it warm in the oven.

Wash and peel the apples, then grate them finely.

Squeeze half the lemon and half the orange.

In a bowl, mix the juice with the grated apples, sour cream and mustard.

If necessary, season the dressing with salt and pepper to taste. (I used birch smoke salt here for a slightly smoky taste.)

Then add the warm roasted Brussels sprouts. Mix thoroughly once and serve immediately.

This lukewarm winter salad is traditionally eaten as a side dish with meat or fish dishes.

Nutritional values ​​per serving:

approx. 250 kcal
approx. 17 g fat
approx. 16 g carbohydrates
about 7g protein
[Translated from here.]