This is a riff on the classic Broccoli Salad, without the sugar and add mustard. Because mustard goes with everything Brassica.
I had a but a small quantity of Broccoli and a larger amount of Brussel Sprouts, and guests en route.
1+ LBS (500g) Brussel Sprouts
4 strips ~ 1/3 LB (150g) of thick cut American or streaky bacon, cooked and diced
1/2 C ~ 4 oz (125g) of Good Cheddar Cheese, freshly grated.
2-3 TBS (30-45ml) of mayonaise
1-2 tsp (5-10ml) of Dijon Mustard (preferred: Trader Joes)
1-2 TBS (15-30ml) of Cider vinegar (optional)
2 TBS (30 ml) Pezneys Northwoods Seasoning (subsitiute Cajun Seasoning)
2 TBS (30 ml) Olive Oil
1 tsp (5ml) garlic powder to taste
Black pepper to taste. No salt should be needed b/c Bacon+Cheddar+Seasoning)
If the Brussel Sprouts are the size of my thumb, quarter them, if they are smaller, halve them.
Toss the Sprouts in the oil and seasoning. Roast the brussel sprouts on a sheet pan for about 5-6 minutes in a convection oven at 400f (200c) until they are tender but still firm in the center. This may take a little longer in a regular oven. Test with a fork.
Once the sprouts are warm, but no longer hot, put them in a bowl. Add the rest of the ingredients and stir with a spoon until thouroughly mixed.
Serve Chilled.
Optional ingredients: Raisins; Cranberries; Nuts, Seeds.
My guests arrived, extended family, from France by way of Denver, CO. Their enthusiam for this dish was flattering. It was a delicious complement the soy bourbon marinated London Broil.
