This recipe, adapted from Bon Appétit is so pretty and so tasty – you don’t even have to tell people how fantastically good it is for them. In fact… don’t even mention the sprouts. When they’re raw and cut into the thin strips required here, they’ll taste like cabbage – as they should.
The original recipe said to use parsley but I wanted to try something else. What’s green and in season…? Brussels sprouts.
The recipe also did not ask for the beans to be warmed, but I thought it would be a nice touch for serving a cold weather salad. I’m sure it’s delicious either way and if nothing else, it just might be the most interesting salad you’ll have served in awhile.
The hardest work required to make this will be emptying the pomegranate of it’s seeds. Be wary of the juice that will fly: carefully cut the fruit in half, and while cupping each half cut side down over a large bowl, smack the fruit – watch your fingers now – to release the seeds. Using your hand will (help) stop the seeds from spewing all over your kitchen; well worth the effort, to claim these tiny, sweet & nutrient loaded little nuggets. BTW, they just might stain… so quickly round up any that have escaped. You’ll have plenty left over for other uses; get creative or simply enjoy them for snacking.
White Bean, Brussels Sprout & Pomegranate Salad
Liven up your winter salad rotation with this nutritionally loaded and tasty salad. Fast and easy to put together, especially if you use canned beans, this is pretty enough to serve for any occasion – including any dinner party. Serves 4 or 6 if smaller portions desired.
1 TBSP extra virgin olive oil, plus extra for final drizzling
1 can cannelloni (white kidney) beans or equivalent cooked from dried – drained & rinsed
1 clove garlic, minced
Kosher salt, large pinch
Freshly ground black pepper, few grinds
Vinegar, splash – rice wine, white wine (something mild and light coloured)
Brussels sprouts, 3 – 4 small, cored, halved and cut into julienne
1/4 cup pomegranate seeds
In a medium sized non-stick sauté pan, heat the oil over medium low heat.
Add the garlic and cook for about a minute, until fragrant.
Add the beans, salt & black pepper Stir in the garlic oil just to warm – you don’t want them to be really hot. 2 – 3 minutes should do it.
Take the pan off the heat and add the vinegar, Brussels sprouts and toss together – a little dressing should form in the pan.
Slide the beans onto a pretty serving plate, drizzle with a bit more olive oil and sprinkle with the pomegranate seeds.