Growing up, you could gauge the seasons by my mother’s dinner table.
Pot roast was de rigueur for winter meals. Fried chicken heralded the arrival of summer. And cole slaw — draped in mayo or dripping with vinegar and celery seed — meant spring.
Yesterday, we basked in a rare sunny day. But with a cold wind blowing and temperatures a tad north of 50, it felt more like winter than Palm Sunday.
Still … that sun! I wanted something crunchy and fresh for our dinner table. Something that would lighten our meal but still be hearty enough to warm us.
This side dish was the perfect answer:
Sliced and shaved Brussels sprouts (cold weather!) combine with sweet, chewy apricots (summer!) in little more than salt, pepper and olive oil. Topped with toasted almonds, it’s a lovely complement to roasted meats yet filling and complex enough to stand on its own.
A little taste of winter; a little taste of summer … call it a slaw that binds two seasons.
Just like spring.
Brussels Sprout & Apricot Slaw
A client shared this recipe with me from a fall issue of “Real Simple” magazine. The amounts specified are truly guidelines. Use as much (or as little) of each ingredient as you like.
- 12 ounces fresh Brussels sprouts
- 1 tablespoon olive oil
- 1/4 cup chopped dried apricots
- 2 tablespoons sliced almonds
Coarsely slice the Brussels sprouts, or grate them on the large holes of a box grater. (For extra texture do a little of both.)
Heat the olive oil in a large saute pan over medium-high heat.
Add the sprouts, season with salt and pepper, and saute just until they wilt a bit.
Add the apricots and almonds and stir to warm. Serve immediately, cool to room temperature or chill in the refrigerator.