We have a love hate relationship with brussel sprouts at our house, can’t say we love them and can’t say we hate them.  Sort of a happy medium, I guess you could say.  Last year we ventured into the land of brussel sprouts and fried them up with some duck fat; duck fat makes everything taste better!  We keep trying, slowly but surely, the brussel sprout has been popping up onto our dinner table.

A couple weeks ago, I grabbed a bag of them and decided to play with them a bit.  I wanted to create a salad, something different, something light and refreshing.  I felt I was going out on a limb but after much thought, I decided I would not cook them.  I tossed around the idea of steaming, blanching and boiling (eeekkkssss) but then decided raw.  I sliced the brussel sprouts and red onion very thin using a mandoline as I wanted the dish to be very delicate.  Tossed with a handful of pomegranate seeds and drizzled with a vinaigrette made of tea seed oil, meyer lemon juice, and sherry vinegar, created a pretty salad.  The tea seed oil is very light and mixes really well with vinegars and citrus as it does not mask the flavors of the dressing or of the salad ingredients.  We both agreed that we really enjoyed the sprouts, more, when they are served raw instead of over-cooked.  In fact it was so good that I had to hide it from my god-daughter as she wanted to gobble it up.  This recipe is perfect as a light lunch as well as dinner side.

Almost forget … the good news, we are still eating (trying to at least 4 times a week) gluten free and this salad is!!