[ba-column size=”one-half” last=”0″]Shaved Brussels Sprout Einkorn Salad with Soy-Mustard Dressing[/ba-column]
[ba-column size=”one-half” last=”1″]Shaved Brussels Sprout Einkorn Salad with Soy-Mustard Dressing[/ba-column]

When I first started cooking, as in, really starting to learn, I fell in love but my knowledge was extremely limited. I remember, specifically, watching an episode of the Next Food Network Star for which I had attempted a youtube challenge in hopes of being on the show, luckily for me, I didn’t make it far in that challenge. I say luckily, because at the time, I wouldn’t haven been able to hack it. As we watched this episode, I made the remark that I didn’t understand how these people could just whip something up out of a pile of random ingredients. My young, in-love-with-cooking self, couldn’t wrap my head around the idea of creativity in the kitchen.

The majority of the recipes on this site wouldn’t be here had I not found that curiosity and creativity in the kitchen. It’s a type of comfort that comes from practice and education. I think it’s easy to forget that cooking is just like any other type of art form or hobby- it takes spending hours practicing (and potentially failing) and being open to learning. Both things I was/still am grateful to have through this site.

This simple dish came together because of three things: I had leftover Einkorn from testing a couple recipes for my friends, Shanna and Tim’s, einkorn cookbook, I had Brussels Sprouts that looks as though they had seen better days, and I’m currently addicted to adding tamari/soy sauce to everything.

I go through phases with ingredients and at any given time, I can tell you which ingredient in my kitchen is my favorite. I’ve gone through a phase with chickpeas, sweet potatoes, garlic, smoked paprika, and now: tamari/soy sauce. Ever since reading this post on The Kitchn about the difference between the two, I’ve always kept a bottle of each. And now? I’m dousing everything in it. My favorite quick meal has been leftover grains, roasted veggies, a sprinkle of sesame seeds, and drizzle of tamari. This salad is a slightly dressed up version of the normal meal with a dressing instead of a drizzle of tamari.

(PS- my friend Melissa posted a lovely tip of the week from Alison of This Homemade Life about collecting extra/leftover/almost too old veggies in the freezer to make stock. What a brilliant idea!)

Shaved Brussels Sprout Einkorn Salad with Soy-Mustard Dressing
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Prep time: 
Cook time: 
Total time: 

Serves: 1-2
 

Ingredients
  • ¼ medium yellow onion
  • ½ pound Brussels Sprouts
  • ½ tablespoon olive oil
  • 1 cup cooked Einkorn Berries*
  • 2 tablespoons toasted sesame seeds
  •  
  • 1 tablespoon tamari (or soy sauce)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon olive oil
  • 2 teaspoons mirin
  • 1 teaspoon stone ground mustard**
  • ⅛ teaspoon black pepper
  • Pinch crushed red pepper flakes (optional)

Instructions
  1. In a food processor equipped with the slicing blade, run the Brussels sprouts and onion through to shave. In a skillet with a lid, heat the ½ tablespoon of olive oil over medium-low heat. Add shaved Brussels Sprouts and onions, cooking for 1 minute. Add in 2-3 tablespoons water, cover, and let cook until Brussels sprouts are tender, 6-8 minutes. Remove lid, stir, and continue to cook until any liquid is gone, 2-3 minutes.
  2. In a bowl, toss together brussels sprouts, einkorn, and sesame seeds. In a separate bowl, whisk together the remaining ingredients. Pour over the salad and toss until well combined.

Notes
*Sorghum or millet would also be lovely if wanting to make this gluten-free[br]**I don’t like an overpowering mustard taste however, more mustard can be used. Taste and adjust as needed.

 

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