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Brussels Sprouts Salad with Lime & Miso Dressingġ pound (454 g) Brussels sprouts, trimmed and quarteredġ/4 cup (50 ml) chopped fresh mint leavesġ/4 cup (50 ml) chopped fresh basil leaves It is truly a gem, and a book I will cherish for many, many years to come. If you’re into plant-based cooking, this book is an absolute must-have. Reprinted by permission of Penguin Random House Canada Limited. Recipe from The First Mess by Laura Wright.
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That love for cooking with real, whole ingredients jumps right at you from every page, and it’s to me what makes this book so special. But the one thing that stands out the most is how passionate Laura is about food, and how it’s obviously part of her DNA. You want to learn every little tip and trick she knows in the kitchen - from how she stocks her pantry to what her go-to kitchen tools are.
#Brussel sprout salad professional
You want to dive right into her inspiring life and story - from when she was helping her dad with the farm market, to when she was learning the ins and outs of professional cooking in culinary school. I usually skip right to the recipes and actually rarely read cookbooks. We were driving from Montreal to Toronto a few days after I received the book, and I read it from cover to cover during the entire ride, not able to put it down. I knew this book would be one-of-a-kind, but it somehow managed to exceed my expectations. I’ve been eagerly anticipating the arrival of her first cookbook, The First Mess, ever since Laura announced she was writing it almost two years ago. Her recipes always have that special touch that makes them unique, while being totally approachable. Making Laura's plant-based food is pure comfort, pleasure, and nourishment. But I know that from the minute I did, I knew I had found something special. It was probably about four or five years ago. I do not recommend making this salad more than a day in advance to ensure the brussel sprouts stay firm and crispy.I don’t remember the first time I stumbled upon Laura’s blog, The First Mess. The longer the salad sits, the more flavor the brussels sprouts will absorb. This recipe can be made a day ahead of eating. Leftovers will last up to three days when placed in an airtight container or covered in the refrigerator.
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Toss in cooked and chopped thick-cut bacon for a salty addition.Large mixing bowls-I have had these All Clad mixing bowls for almost ten years.Enjoy right away or cover and place in the fridge until ready to serve. Pour the orange poppyseed dressing over top and toss to combine.To the mixing bowl add the dried cranberries, slivered almonds, and toasted sunflower seeds. Remove from the food processor and place in a large mixing bowl. Make sure the food processor is set up for shaving/shredding. Next, chop the ends of the brussels sprouts and cut them in half.I personally like to add all the ingredients to a mason jar and give the dressing a good shake. The first step in making this Shaved Brussels Sprout Salad with Orange Poppyseed Dressing is to combine the orange juice, white wine vinegar, olive oil, poppyseeds, maple syrup, and grated shallot into a small bowl or mason jar.