My recent trip to the Rochester Public Market was thrilling. The glorious sights and scents of autumn came alive.
Farmer’s markets make me giddy. Waist deep in freshly harvested vegetables, my three year old and I started grabbing with little thought as to how everything would go together.
Before I knew it, I was at home, hungry and staring at an assortment of vegetables. I knew I wanted my hearty stalk of brussels sprouts to take center stage and from here my brussels sprout salad was born.
Here’s what you’ll need:
Brussels sprouts (grilled and halved) String beans (ends cut off and chopped into inch long segments) Cherry tomatoes (halved) Craisins Walnuts Fresh lemon Olive oil Salt and pepper to taste
Here's what to do:
Half your brussels sprouts and grill them in the oven at 375 degrees (about eight minutes) until the edges turn brown and crispy.
Wash and cut your green beans into inch long segments. Saute for five minutes (I used a dash of canola oil). You'll want your beans to be nice and vibrant and crisp.
Toss your brussels sprouts, green beans, craisins, and walnuts together.
Add your halved cherry tomatoes.
Splash on your olive oil.
Squeeze a lemon into the mix and add some salt and pepper.
Toss and savor!
