Brussels Sprouts are considered the world’s most dangerous vegetable. It has been called Satan’s gumdrop and the Devil’s spawn. We have cast it as the Great American Veggie Supervillain. The role used to be played by spinach until Popeye rescued it. Next came broccoli, reviled by President H. Bush. But since 2008, the role of being the most-hated vegetable has belonged to the sprout. Every award season they win the honor for Americans and seem to be universally loathed around the world.
Children particularly seem naturally disinclined to like the unpopular vegetable. But perhaps children know something the rest of us don't. As a medieval superstition, it was believed that tiny demons made their homes between the leaves of lettuce, sprouts, and cabbage. Consuming them would expose you to their evil influence unless you exorcised them with scoring the sign of the cross before cooking—and that's not a surprising conclusion if you consider the evil odors Brussels sprouts sometimes conjure. Most children would argue that they still maintain their demonic veneer, and you may have even witnessed full Linda Blair-like possession for putting one on your own child’s plate.
Surprisingly, scientists found that it’s your genes that determine your feelings about these controversial little vegetables. Sprouts contain a chemical which only tastes bitter to people who have a variation of a certain gene. The research found that around 50% of the world’s population has a mutation of this gene. The lucky half don’t taste the bitterness and that must be why we are seeing brave restaurants everywhere adding them to the menu. I guess I won the gene lottery because I simply cannot get enough of the stuff. But even with their rise in popularity and after long having learned to love other dangerous vegetables, some people still hold onto the belief that they do not, and will not, like Brussels sprouts. Tonight, David and I dine alone which is fine with me because I know 100% of us will love it! Anyway, I think it is time for the Brussels sprout to retire from the role and pass the baton. I suggest the Prince of Darkness be portrayed by The Beet moving forward. Die, demon, die!
Shredded Brussels Sprouts Kale Quinoa Salad with Lemon Dijon Vinaigrette
INGREDIENTS
For the Salad
- 1 cup uncooked tricolor quinoa
- 2 cups vegetable or chicken broth
- 1 tbsp extra virgin olive oil
- 4 cups chopped kale, about 1 bunch
- 1lb brussels sprouts, shredded
- 1 apple (such as pink lady or gala), sliced
- ½ cup chopped walnuts
- ½ cup dried fruit such as cranberries or blueberries
- 6 oz goat cheese, crumbled
For the Lemon Dijon Vinaigrette
- 1/4 cup freshly squeezed lemon juice (about 2 small lemons)
- 1/4 cup extra virgin olive oil
- 1 tbsp apple cider vinegar or white wine vinegar
- 1 tbsp dijon mustard
- 1 tbsp minced garlic
- 1 tbsp honey
- Kosher salt & fresh cracked pepper, to taste
INSTRUCTIONS
- Cook quinoa according to package instructions. Remove from heat and let stand with the top covered for 5 minutes. Fluff with a fork and allow to come to room temperature.
- While the quinoa is cooking prepare the kale by chopping it into small leaves. Shred the brussels sprouts by using a mandolin or s food processor.
- Place chopped kale in a large bowl and drizzle olive oil over leaves. Massage oil into kale using fingertips – this helps the flavor of the kale, just trust me.
- Add brussels sprouts into a large bowl with kale; set aside.
- Make the dressing: in a medium bowl whisk together all of the ingredients.
- Drizzle dressing over Brussels and kale. Add cooled quinoa and the rest of the ingredients. Toss gently until well mixed.
- Serve immediately or let the flavors marinate for an hour. Leftovers can be stored in a covered container in the fridge for up to a week.
