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With Brussels Sprouts and Mallow, this is probably the tastiest and healthiest salad you'll make

I swear that until I got them from my farmer, one winter evening two years ago, you would have not seen me go anywhere near Brussels Sprouts. The distant memories from my days in England, when they were served as a side-dish in college, boiled forever and washed over with butter kept them away from my kitchen. But in the last 2 years it all changed and in the winter, it is a regular in our weekly menu.

Beyond its beauty, Brussels Sprouts, as befits most members of the cruciferous family (cabbage, broccoli, mustard, etc.), is a super food rich in protein, vitamins (A,K etc.), minerals and dietary fiber. Many studies have proven its anti-cancer properties, ability to lower sugar and cholesterol levels, blood tonic and detoxifying (due to its glucosinolates, antioxidants and sulfur content).

To this salad I've added red onion, a bit of good quality Feta cheese, lots of greens (whichever you have) and another winter green that grows around every building and house in Israel- Mallow. It is another superfood that is rich in chlorophyll, fiber, vitamins (like ABC), iron and is excellent for treating winter ailments (especially dry cough), irritable belly, infections and injuries.

What's in it?

20-30 Brussels sprouts, clean and halved

Olive oil, salt and pepper

Green leaves of all sorts (arugula, mizuna, spinach, any type of lettuce)

Fresh Mallow, leaves only

Half purple onion, thinly sliced

About 20 freshly roasted almonds

Feta cheese, just for the flavor

For the vinaigrette sauce: a quarter cup of olive oil, freshly squeezed lemon juice, a teaspoon of Dijon mustard, salt and pepper

How to?

  1. Preheat oven to 180C

  2. Place Brussels Sprouts in a large mixing bowl. Drizzle generously olive oil and season with salt and pepper. Place the cabbages on a large baking sheet cut-side down. Roast in the oven for 25-30 minutes until crispy on the outside and tender on the inside.

  3. While the Sprouts are roasting, add to a large salad bowl green leaves, onions and roasted almonds

  4. Once ready, add in the Brussels Sprouts, whisk together the vinaigrette sauce ingredients, pour over the salad and mix. To serve, add Feta Cheese

Bon Appetite!

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