Calm has finally returned, all due to grandson’s amazing resilience. So, let's eat! This is adapted from the October, Cooking Light magazine. And as you suspect by now, I can’t resist a delicious salad, bright and crisp. And this can be prepared a few hours ahead! This dish is as lovely to look at, with the pomegranates ruby-red glassy beads, as it is to eat.
POMEGRANATE AND CITRUS BRUSSELS SPROUTS SALAD
2 naval oranges, peeled and sectioned (save membranes)
1/2 cup pomegranate seeds
1 package of shaved fresh Brussels sprouts (12-oz)
2 tablespoons extra-virgin olive oil
2 tablespoons chopped shallot
1/4 teaspoon kosher salt
few grains black pepper
In a medium bowl squeeze juice from the membranes of the oranges. Add pomegranate seeds, olive oil, shallot, salt and pepper to juice. Whisk all together.
Add orange sections and Brussels sprouts. Toss gently and refrigerate. Feel free to add 1 cup diced avocado before you bring to the table in all its resplendent color.
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