Very Verdant

Crisp salad combines savory spring flavors
Recipe and Photography by Twinkle VanWinkle

Crispy Brussels Sprouts With Fresh Carrot Vinaigrette
Over Spring Greens

1 pound trimmed and julienned Brussels sprouts
3 tablespoons olive oil
Salt and pepper, to taste
½ pound mixed spring greens, such as baby kale, red leaf, arugula, butter lettuces, etc.
¼ cup water
1 teaspoon sea salt
Additional raw vegetables and/or cheese, if desired

Heat an iron skillet or stainless-steel pan on stove top on high for 2 to 3 minutes, then add oil. Swirl oil to cover pan completely. Add julienned Brussels sprouts to pan and sear for 1 to 2 minutes until edges are brown and crispy but not burnt. Remove from heat and season with salt and pepper. Set aside. Plate spring greens and top with other vegetables, such as chopped carrots. Add other toppings, if you prefer. Pile crispy Brussels sprouts over salad and drizzle with carrot dressing. Serve immediately.

1 cup local spring carrots
2 tablespoons fresh, minced shallots
1 tablespoon fresh oregano
½ teaspoon fresh sage
½ cup olive oil
¼ cup Champagne vinegar

Add all ingredients for vinaigrette to a food processor or blender and blend until mixture is smooth and creamy. Chill in refrigerator.

Makes 4 small or 2 large servings