Tuesday, May 17, 2011

LGO Brussels Sprout Salad

Last Tuesday was our last night of BSF. We ended the study of Isaiah and in September we will start the study Acts of the Apostles! It is always so sad to end the year because our small groups will be different for the next study. This year's group was amazing because my 3Bs were together. I also met several sweet girls in my group that I will miss. Next year will be a whole new group, and some new friends!
We had a group fellowship dinner where we celebrated Emily's birthday! I made my Mac and Cheese! It was a good ending to a fun year together.

Rebeka and Kate!
Our spread
Most of our group was there!
Me, Em and Cynthia.
Meg and Rebeka
Happy Birthday Em!

The 3Bs LOVE La Grande Orange. We go to the one in Pasadena and share their Mac and Cheese and Brussels Sprout Salad. It is sooo yummy. Giada de Laurentiis also loves it (she goes to the one in Santa Monica) and she raves about this salad. She recently posted the recipe in my Food Network magazine, so I was very excited to make it. 

La Grande Orange Brussels Sprouts Salad
Salad Dressing:
1/2 Tbsp honey
1 Tbsp champagne vinegar
1 1/2 tsp lemon juice
zest from 1/2 a lemon
1/2 tsp Dijon Mustard
1/2 clove garlic, minced
salt and pepper
2 Tbsp olive oil
2 Tbsp vegetable oil

Mix together all the ingredients for the dressing except the oil.
Drizzle oil into the dressing while stirring vigorously.
Set in the fridge for at least an hour before serving.
Salad ingredients:
1 pound brussels sprouts
1 Tbsp dried blueberries
2 Tbsp dried cranberries
2 Tbsp smoked almonds (I used sliced almonds)
Manchego cheese, about 1/4 cup shaved
2-3 slices of bacon
Cook bacon until crisp, drain and crumble.
The first time I made this I cored the Brussels sprouts then pulled apart the leaves. The second time I made these I cut the brussels sprouts in half then cut off the bottoms. It made it much easier to pull apart the leaves.

Make sure to throw out the leaves that are not pretty.
Make a bowl of ice water. Simmer water and throw in the leaves for 1 minute.
Drain leaves then put in an ice bath to stop the cooking. Blanching the leaves will make them more tender and turn them brighter green.
Drain the leaves and if you have a salad spinner, use it to dry the leaves. I don't have a spinner so I put them in a dry towel then go out side and spin it around quickly to shake the water off of the leaves.

Toast almonds if you are not using smoked almonds.
Mix together the dried leaves with bacon crumbles, cranberries, blueberries, almonds and cheese.
Stir in the desired amount of dressing.
Serve with my Mac and Cheese and you will have the perfect 3Bs dinner on your hands.

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