As I was trying to imagine what I wanted to have for dinner this evening, I was suddenly inspired by an odd combination of ingredients: a few leftover groceries from a Seder that I cooked for last night! I had a Spring medley of herbs leftover from my Herbed Matzoh Ball Soup (that recipe I'll post a little later...), some Ba'tampte mustard, brussels sprouts from a lovely shaved salad from one of my favorite food websites, Food52 (here's the recipe for that one: http://www.food52.com/blog/1929_passover_inspiration), and potatoes from, well, I just always have potatoes!
This recipe is also inspired by the beloved Irish dish, colcannon. Although it is a major departure from the traditional colcannon, made with buttery mashed potatoes, this version is pleasantly reminiscent of the comforting dish with a much lighter, tangier taste. The brightness of the vinegar and mustard, sweetness of the honey and crunchiness of the crispy brussels sprouts makes it a flavorful, textural delight. Serve this alongside any protein you like, or have a bigger helping and call it a meal. At about 270 calories per serving, you can afford to have seconds!
Herbed Colcannon Salad
serves 4
2 Yukon Gold potatoes, scrubbed and diced
4 cups brussels sprouts leaves
2 tsp olive oil
generous pinch of kosher salt
Dressing:
2 T honey
2 T Ba'Tampte Mustard, or any good deli-style whole grain mustard
2 tsp white balsamic vinegar
4 T olive oil
2 T fresh dill, chopped
2 T fresh chives, chopped
2 T fresh mint, chopped
salt to taste
Preheat oven to 425. Bring a large pot of water to boil. Add diced potatoes and cook until just barely tender, about 10 minutes. Drain and set aside.
Meanwhile, toss brussels sprouts leaves with olive oil and salt. Arrange in a single layer on a baking sheet and roast until browned and crispy, 7 minutes or more.
Make dressing: In a small saucepan over medium heat, melt honey and mustard together. Add balsamic vinegar and whisk to combine. While whisking rapidly, slowly drizzle olive oil into the mixture to emulsify. Remove from heat and pour into a large bowl. Add potatoes, brussels sprouts, chopped herbs and salt and toss well to combine. Serve warm or room temperature.
This recipe is also inspired by the beloved Irish dish, colcannon. Although it is a major departure from the traditional colcannon, made with buttery mashed potatoes, this version is pleasantly reminiscent of the comforting dish with a much lighter, tangier taste. The brightness of the vinegar and mustard, sweetness of the honey and crunchiness of the crispy brussels sprouts makes it a flavorful, textural delight. Serve this alongside any protein you like, or have a bigger helping and call it a meal. At about 270 calories per serving, you can afford to have seconds!
Herbed Colcannon Salad
serves 4
2 Yukon Gold potatoes, scrubbed and diced
4 cups brussels sprouts leaves
2 tsp olive oil
generous pinch of kosher salt
Dressing:
2 T honey
2 T Ba'Tampte Mustard, or any good deli-style whole grain mustard
2 tsp white balsamic vinegar
4 T olive oil
2 T fresh dill, chopped
2 T fresh chives, chopped
2 T fresh mint, chopped
salt to taste
Preheat oven to 425. Bring a large pot of water to boil. Add diced potatoes and cook until just barely tender, about 10 minutes. Drain and set aside.
Meanwhile, toss brussels sprouts leaves with olive oil and salt. Arrange in a single layer on a baking sheet and roast until browned and crispy, 7 minutes or more.
Make dressing: In a small saucepan over medium heat, melt honey and mustard together. Add balsamic vinegar and whisk to combine. While whisking rapidly, slowly drizzle olive oil into the mixture to emulsify. Remove from heat and pour into a large bowl. Add potatoes, brussels sprouts, chopped herbs and salt and toss well to combine. Serve warm or room temperature.