Spatchcocked Cornish Hens
Marvin Woods's Brussels Sprouts, Red Pepper, and Avocado Salad
Sep 1, 2010
Try something new with Brussels sprouts, like this salad from Marvin Woods, chef and author of . Add red onion, cilantro, peppers, avocado, and dressing to the little cabbages.
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Prep Time: 0 hours 10
Total Time: 0 hours 20
navel orange juice
1/2 c. grapeseed oil
1/2 c. white balsamic vinegar
2 tbsp. agave syrup
small red onions
1/4 c. chopped fresh cilantro
roasted red peppers
Freshly ground pepper
- Bring a large pot of water to a boil over high heat. Meanwhile, remove outer leaves of Brussels sprouts and discard cores. Fill a bowl with ice water. Blanch leaves in boiling water until bright green, about 40 seconds. Remove with a slotted spoon, then plunge into ice water until cool, 15 to 30 seconds. Drain leaves on paper towels and blot dry.
- In a medium bowl, whisk together next 7 ingredients.
- Place leaves, avocado, and red peppers in a serving dish. Drizzle dressing over salad. Season with salt and pepper. Toss to combine.
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Date: 07.12.2018, 13:44 / Views: 81152