Monday, 22 December 2014

Brussels Sprouts & Carrot Copper Coin Salad

We went to a festive roast beef dinner put on by one of the local churches recently, and they served one of the dishes they always serve, namely a carrot coin salad. My mother-in-law loves this salad; I personally quite dislike it. I got curious about it though, and hopped on the internet to do a little research.


If it was the most standard carrot coin salad out there, the dressing consists mostly of canned tomato soup, sugar and vinegar - I found one recipe that called for a cup and a half of sugar! Admittedly, for a much larger salad than this, but still. And which would explain very well who likes it and who doesn't in this household.

At any rate, I thought I would make it over to suit my own tastes. First, let's have some green! Brussels sprouts slice into coins very nicely; you can just consider them oxidized copper coins. I kept the pepper and shallots from the original, and made the dressing over so that it still has a sweet tomatoey tang, but not enough to give you an instant sugar rush. Like the original, this is a good salad for entertaining, since it gets made in advance. More than an hour in advance, and I would keep it in the fridge until wanted, and just bring it out to get the chill off half an hour before serving.

And now, as usual, it is time to take a little break from the blog until Christmas is over. Hope you all have relaxing holidays, and best wishes for an excellent New Year. (I want one too; better than this one, anyhow.) If nothing else, we are now into the-days-are-getting-longer territory, and for that I am very thankful.

6 servings
30 minutes prep time; 1 hour rest time

Brussels Sprouts & Carrot Coin Salad

Make the Dressing:
3 tablespoons mild vegetable oil
1 tablespoon apple butter
1 tablespoon tomato ketchup
2 tablespoons apple cider vinegar
1/2 teaspoon sweet Hungarian paprika
1/2 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/4 teaspoon celery seed, ground

Whisk or shake the ingredients together in a small bowl or jar.  Do make this before you proceed with the salad; it will be needed while the vegetables are hot.

Make the Salad:
250 grams (1/2 pound; 3 medium) carrots
250 grams (1/2 pound) Brussels sprouts
1/4 small green or red pepper
1 small shallot

Put a good sized pot of water on to boil - both the carrots and the Brussels sprouts are going into it. Peel and trim the carrots, and cut them into 1/6" slices. Add them to the water when it boils, and boil for 5 minutes. Meanwhile, trim the Brussels sprouts and slice each one into 3 slices, or 4 slices if they are unusually large. When the carrots have boiled for the 5 minutes, add the Brussels sprouts and boil both together for another 3 minutes.

Drain the carrots and Brussels sprouts very well, shaking the strainer to extract as much water as possible. Press gently down with a large spoon to get the last of the liquid out. Return the vegetables to the pot, and add the dressing immediately, while they are still hot. Let them sit uncovered to soak up the dressing while you prepare the pepper and shallot.

Wash and trim the pepper, and chop finely. Peel and mince the shallot. Mix them in with the carrots and Brussels sprouts. The salad should rest in the dressing for about an hour before being served, at room temperature or perhaps lightly chilled. I think room temperature is better, though. At some point in the procedure transfer the salad to its' serving dish, pouring any unabsorbed dressing over the salad.


Marnie said...

Merry Christmas and a happy New Year to you and yours!

Ferdzy said...

Thank you, Marnie; and right back atcha. I really appreciate your reading and commenting on my little endeavor here.