Brussels Sprouts – Tomatoes – Lettuce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g Brussels sprouts
- salt
- 6 tomato (s)
- 0.5 ½ bunch parsley, smooth
- 25 g walnuts
- 1 tablespoon balsamic vinegar
- sugar
- pepper
- 3 tablespoon oil
Print Recipe
Pin Recipe Instructions
- Clean the Brussels sprouts and cook in salted water for 3-4 minutes. Rinse with cold water, drain and cut in half.
- Wash and quarter tomatoes, remove seeds and stalks. Mix the kernels with 1/2 teaspoon salt and drain in a sieve. After 10 minutes, strain through the sieve, halve the tomato quarters again.
- Pluck the parsley leaves from the stem. Roughly chop the walnut kernels. Mix the Brussels sprouts, tomatoes, parsley leaves and walnuts together. Mix the tomato stock with vinegar, a pinch of sugar, pepper and oil and pour over the salad.
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