500 g brussels sprouts, trimmed 1 lb
500 ml apple juice 2 cup
250 ml water 1 cup
– salt & pepper to taste –
20 ml vegetable oil 1 1/2 tbsp
15 ml cider vinegar 1 tbsp
250 ml arugula leaves 1 cup
125 ml walnuts, chopped 1/2 cup
In a saucepan; combine brussels sprouts, apple juice, water and 1 teaspoon (5 ml) salt. Bring to boil over medium-high heat. Reduce heat to low, cover, and cook until sprouts are tender yet firm, about 15 minutes. Drain well.
When sprouts are cool enough to handle, cut lengthwise into thin slices. Place slices in bowl. Add oil, vinegar, salt and pepper to taste and gently mix together.
Divide arugula leaves on salad plates. Spoon brussels sprouts and dressing over arugula. Garnish with walnuts. Serve while still warm.
Serves 4