Brussels Sprouts Salad
From: Kumquat

From a cookbook of countries along the Danube, this came from Germany. The original recipe called for a tablespoon of salt but I cut it down to a teaspoon (particularly since the sprouts are cooked in broth). Very pretty with tomatoes, and I thought there was too much vinegar in the dressing so I suggest reducing to 1/4 cup as per current ingredients list.

SERVES 4

• 1 1/2 lbs Brussels sprouts or 2 (10 ounce) packages frozen Brussels sprouts
• 2 cups vegetable broth
• 1/4 cup wine vinegar
• 2 tablespoons olive oil
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon dried thyme
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 12 cherry tomatoes, halved
• 1 tablespoon fresh chives, minced
• 1 tablespoon fresh dill, minced

If using frozen brussels sprouts, cook according to package directions with broth instead of water.

If using fresh, wash well and trim all outer leaves. Bring broth to a boil and add sprouts. Bring to a boil again and cook uncovered for 15 minutes or until tender.

Drain sprouts and place in a bowl.

Pour vinegar and oil over the top and sprinkle with dried spices, salt and pepper.

Toss to coat. Chill for 2-3 hours or overnight.

Halve the tomatoes and add to sprouts. Taste for seasoning.

Sprinkle with fresh chives and dill before serving.