Brussels Sprouts and Grapefruit Salad with Red Onions and Mint

Brussels Sprouts & Grapefruit Salad


This was a quick and easy 15 minute salad. I put 1 TBSP of olive oil on medium heat in a sauté pan and added 1 tsp of anise seed and a pinch of cardamom. While they heated I chopped two tbsp of red onions and 10 brussels sprouts. I added them to the oil once the air was perfumed by the spices and turned the heat down to just below medium.

While they were cooking, I chopped up 2 tbsp of fresh mint into small pieces and supremed a grapefruit. To supreme a grapefruit, cut off the top and bottom and slice away the peel so you remove all the skin. Then using a sharp knife, cut out the segments so there is no skin attached. When I was done, I tossed in the mint and squeezed all the juice out of the leftover center and skin of the grapefruit into the pan, stirring lightly.

You only want to warm the vegetables so they are not too crunchy, but are still toothsome. After removing from the heat, I added the grapefruit segments and stirred, adding just a touch of salt.

If there were ever flavors meant to be together, they are anise seed, mint and grapefruit. Candy manufacturers could make some hard candy sucker with their flavor. The brussels sprout and red onion add just enough bite and earthiness to balance that rich, perfumed sweetness of the grapefruit. Yum! Makes one large salad, or two small side salads.

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