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<p>Let's Go Brussels</p>

<p>Let's Go Brussels</p>

Let's Go Brussels

Chef Mark Allison has created an easy, delicious recipe featuring Dole's NEW Organic Brussels Sprouts

People typically think of boiling or roasting Brussels sprouts but they are also delicious when eaten raw.   Just shred them, add some zesty lemon juice, a splash of extra virgin olive oil and some diced fresh tuna.  That will surely turn your ordinary Brussels sprouts into a spectacular salad that everyone will enjoy.

Named after the city of Brussels in Belgium, the mighty Brussels sprouts were cultivated by the Romans in the 1200’s and brought to America in the 1800’s by migrating farmers.  Brussels sprouts are in the Cruciferae family; the same family as cabbage, broccoli, cauliflower and kale and have a nutty earthy taste that is enhanced by roasting.  Nutritionally they are an excellent source of Vitamins K and C, and also happen to be a good source of manganese, folate and vitamin A.  They also contain phytochemicals that may help prevent cancer.  

How you cook them plays a large part as to whether you’ll enjoy them or not!  Overcook them and you’ll get mushy sprouts and the entire house will be filled with their pungent aroma.  While they can be boiled, braised, steamed or even microwaved, remember it won’t take long to heat them through.  And as suggested above- try them raw for a modern take on a classic vegetable. 

Fresh Tuna and Brussels Sprout Salad
Makes 4 servings

Ingredients:
  •  6 tablespoons extra virgin olive oil
  •  2 lemons juice (zest of one)
  •  Sea salt (optional)
  •  1 lb Dole Organic Brussels sprouts, sliced thin on a mandoline slicer
  •  1 cup pitted oil-cured black olives, cut in half
  •  1 tablespoon freshly chopped Italian parsley
  •  1 tablespoon freshly chopped marjoram
  •  8 oz fresh tuna, cut into small dice
  •  Freshly ground black pepper

Directions:

1. In a large salad bowl, whisk together the olive oil, lemon juice and a sprinkle of sea salt.

2. Add the sliced Brussels sprouts, olives, parsley and marjoram and toss to coat in the dressing. Cover and place in the fridge for at least 1 to 3 hours.

3. Remove from the fridge, stir in the diced tuna, add a twist or 2 of freshly ground black pepper and serve.




Published April 1, 2018

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