A Spring saladPosted: September 26, 2012
Besides yesterday being the day after a public holiday where everyone in the office displays symptoms of repletion in one form or another, it was also the first day that I felt brave enough to sport the short summer dress to work. Oh yes, it happened! There’s something about wearing anything above the knee for the first time after Winter that makes one feel so exposed! I won’t lie that it actually felt pretty amazing and I cannot wait to spend days in light cotton frocks and pretty sandals, eating summery salads and sipping spritzers.
I’ve been slowly easing my way out of the ‘soup-for-lunch’ routine that’s kept me going throughout the chilly season, but now it’s time that the salad phase kicks in. and fast!
I’ve had a packet of little asparagus tips in the fridge that I’ve been meaning to use (Besides for the smell of Jasmine in the air, I always know Spring is here when I catch a glimpse of asparagus on the shelves at a reasonable price!). It made it’s way into this light Spring salad that’s definitely going to be part of my work-lunch repertoire for the next while. My best though is the brussels sprouts and toasted sunflower seeds that lend a super crunchy texture. Add a chicken breast or two for protein and you’re good to go!
450g brussels sprouts – shredded
1 onion – finely chopped
45ml red wine vinegar
salt and pepper to taste
2 chicken breasts
zest of 1 lemon
1/4 cup sunflower seeds – lightly toasted
1 generous handful goat’s cheese
Blanch the asparagus tips in salted boiling water for 2- 3 minutes and refresh under ice cold water. Set aside.
In a non-stick frying pan, sauté the onion on medium-high heat until it gets sweet and ‘charry’, then add the brussels sprouts and cook, tossing often. Add the red wine vinegar and let it reduce. Season with salt and pepper. Once the brussels sprouts are cooked and have developed some colour, remove from the heat and set aside.
Cut the chicken breasts into small slices and cook in the same pan. Set aside to cool.
In the meantime add the lemon zest to the brussels sprouts and a light drizzle of olive oil to coat. Once all ingredients are cooled, add the chicken pieces and asparagus and then crumble in the goat’s cheese. Top with the toasted sunflower seeds and an extra grinding of black pepper.