Salad of farro, pomegranate and brussels sprouts
Walking through the supermarket – as recently converted Brussels Sprouts lover – my eye is suddenly falling on purple Brussels sprouts… And yes, of course I could not leave them in the store but I had to bring them home. Let’s face it; how often have you seen them purple? I had never seen them before and they are really pretty and photogenic. Not that you would be able to tell from looking at the pictures of this salad. We had planned on shooting them also raw before cutting and everything but as it goes, we totally forgot about that. We ate it all… That’s how it goes in this household.
The idea for this recipes came from the Jamie Magazine in which I spotted a salad with shaved Brussels sprouts and I was intrigued. It sounded like fun but I didn’t really like the taste of the veggies raw. It just was a bit too crunchy for my taste. So I opted for roasting them in the oven with a bit of oil and pepper and salt. That makes them really delicious, so I highly recommend you do that. I’ve also tried blanching but I prefer them roasted. It would work either way though.
They do say in the original recipe to shave the Brussels Sprouts (what is that in short anyway? BS? That kind of gives me a whole different idea!) with a mandoline and I am sure that would be way easier but I can’t really think of a way to slice them on a mandoline and slice your fingers along with it. They’re just too small! It works fine in a food processor with an attachment or you can cut them by hand. It just takes a little longer but works as well.
I made this salad with farro. I love the taste, nutty and delicious. If you can’t find it you can substitute with spelt, barley, rice or couscous or whatever else takes your fancy.
Salad with farro, brussels sprouts and pomegranate
- 150 gr farro
- 1 red onion
- 2 tbsp sangiovese vinegar or red wine vinegar
- 250 gram purple Brussels sprouts
- Pomegranate seeds of 1/2 pomegranate
- radish sprouts really young radishes as it were or if you cannot find those, use regular radish
- arugula or a salad with small leaves
- juice of 1/2 lemon
- 2 tbsp of honey
- 2 tbsp of olive oil
- Cook the farro according to the instructions on the package, drain and leave to cool. Preheat the oven in the meantime to 220 C.
- Cut the sprouts finely. You will make essentially very thin slices. This is easiest with a food processor but can be done by hand. It will take you some time. You can also chop them of course (not too fine). Place the sprouts into a ovendish, sprinkle with olive oil, salt and pepper and put into the preheated oven for about 10 minutes or until the sprouts are cooked enough. They should still have a bit of a bite. Take out of the oven and set aside.
- Cut the red onion in very thin rings and put them into a bowl together with the sangiovese (red wine) vinegar. Stir and leave to stand.
- Put the olive oil, lemon, honey, pepper and salt into a bowl and make a dressing from this by mixing it well.
- Put the farro, pomegranate, roasted sprouts, radish or radish sprouts, onion and lettuce together in a bowl and mix well. Pour the dressing over and serve!
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.