Brussels sprouts are plants that grow in cool climates typical of northern Europe. They are rich in vitamins and minerals, they are a real good for bones, sight and memory; these small vegetables can be used in the kitchen in many ways. Harvest season in temperate zones of the northern latitudes is September to March, making Brussels sprouts a traditional winter-stock vegetable. Sprouts are considered to be sweetest after a frost. Today I propose you a winter salad, with an unusual taste that will captivate you!
Ingredients for 2/3 serving
- 500 gr Brussel sprouts
- 200 gr. canned steamed chickpeas
- 10 anchovy fillets
- 1/2 orange
- salt and pepper
- evo oil (for a very good oil tap here)
Method
Clean the Brussels sprouts by removing the damaged outer leaves and cutting the hard end, then wash them thoroughly. Boil them in plenty of salted water and cook 15 minutes. Drain and let them cool.
Cut half an orange, then cut into slices and finally into small pieces
We rinse the chickpeas under running water and collect them in a bowl. Coarsely cut the anchovy fillets and keep a couple whole to roll up as decoration. Cut the sprouts in half and combine all the ingredients in a bowl. Season with freshly ground black pepper and a drizzle of oil. The salad is especially good when the sprouts are still warm.
