Sure, salads are usually healthy, but why don’t we toss a fried element in there for the heck of it? Fried things. Don’t fight it. Embrace it.
By Vanessa Pastore
Now I’m all for salads, especially with farmer’s market season just opening up, but I wanted to jazz it up a little bit. Sure, salads are usually healthy, but why don’t we toss a fried element in there for the heck of it? Fried things. Don’t fight it. Embrace it.
- 1 cup Brussels Sprouts
- 2 large carrots
- 1 Spring onion or Scallion
- 2 cups of your favorite grain blend (Spelt berries, farro, brown rice)
- Juice of one Lime
- 3 Tablespoons Earth Balance
- Pistachios (optional)
- Salt/Pepper to taste
- Prep your veggies first. Cut the root ends off of your sprouts and discard. Shred the sprouts and set aside for later.
- Peel your carrots. Once the outer skin is gone, peel the flesh until you get to the cores (you'll notice the color change in the center) Set your ribbons aside.
- Chop up your onion or scallion, while you're at it.
- Cook your grain blend to package directions, or be a hero and do it from scratch. I'm an anti-hero, I microwaved mine and was done in two minutes. Who's laughing now?
- Combine your grain, carrots, and onions in your serving bowl and mix thoroughly.
- In a large heavy skillet, melt your earth balance over medium high heat. Yes, you could use olive oil, but I like the richness that the Earth Balance adds here.
- Once melted, toss in the shredded sprouts and salt/pepper them to taste.
- Leave them be for a few minutes, until they brown a little bit, then hit them with the juice of one lime; De-glazing style. See what we're doing here? The pseudo-butter acts as the oil, and the lime juice acts as the acid component/vinegar. We're dressing the salad in one fell swoop.
- Pour the hot contents of the pan over your grain mixture, and combine.