Shaved Brussels sprout and rice salad

I don’t remember eating Brussels sprouts as a child or even as a young adult, but I am glad that somewhere along the line I gave them a try because I really do like them. I happened to have a bag of them in my refrigerator and I wanted to do something different than my go-to which is roasting them in the oven. I have seen a lot of shaved Brussels sprout salads around, but I wanted to make it more of a grounding and substantial meal, something more balancing, so I decided to add basmati rice as an equitable partner in this salad.

I added my usual CCF (cumin, coriander, and fennel) to the rice for flavor and enhanced digestibility, a little caraway to the Brussels for another layer of flavor, then tossed in some lightly toasted almonds along with the tangy maple-mustard dressing and finished with a little fresh dill. The result was something understated and humble, yet elegant and yes, a little refined. If you think that these adjectives are a little exaggerated, make this salad first and see if you can’t relate.

While I was eating I thought of so many other additions I could have added to make it even more flavorful like some grated ginger, a little tahini in the dressing, lemon zest, some more or different spicing, a little avocado on top, etc. but when it comes down to it, I think it a nice idea to give simple recipes and allow the maker to add their own twist. Otherwise, the list of ingredients gets daunting and one may scrap the idea all together. So, here it is. A salad dish warm and hearty enough for a winter’s day yet infused with the subtle, tangy notes of springs promise. I hope you enjoy!