Tuesday, 27th January 2015

After the gluttony of Christmas and New Years Eve people want to concentrate on healthy, light food. Ok, some people. It’s not that I don’t like salads. I love salads that have a lot of going on in texture and where only little leavy greens are involved. The big problem with salad is that they are cold. Not good for someone like me who is freezing a lot. The good thing about this brussel sprout salad with pear and cinnamon: it’s warm! The downside: you have to pluck the leaves of the brussel sprouts!

Yes, you heard right! No, I’m not insane!

Brussel sprouts are not my favourite vegetable, which is funny, as I liked eating it as a child (normally it is the other way round). But as soon you are done with the sisyphus work of plucking the leaves of, the salad is extremly good!

I love this salad, because it tastes so incredibly good, I cannot describe how good! The pear is essential here. When it melts in the pan it coats the brussel sprouts and leaves a wonderful aromatic sweetness. The cinnamon warms, too and spices things up! All this combines very well with the slightly earthy taste of the brussel sprouts.

Rosenkohlsalat mit Birne und Zimt 

Two years ago: dulce de leche cheesecake with fleur de sel

Five years ago: gluten-free nanaimo bars

                        

3 Responses so far.

  1. Denise says:

    Das klingt köstlich! Ganz viele meiner Lieblingszutaten vereint. Ich esse Rosenkohlsalat immer kalt, aber vielleicht sollte ich mal die warme Version versuchen 🙂

    Liebe Grüße,
    Denise

  2. Susanna says:

    Das klingt ja gar köstlich! Ich mag Rosekohl sehr gern – mal schauen ob er mir auch in einzelnen Blättchen schmeckt ;-). Aber die Kombi kann einfach nur gut sein. Danke für dies leckere Rezept!
    Grüße, Susanna

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