When I was growing up, we ate beets, brussels sprouts, broccoli, cauliflower, white radish, green beans, or asparagus daily along with an iceberg lettuce salad.
My dad ate most of these vegetables when he was growing up (except for asparagus). My grandmother did not drown her vegetables in butter or cheese like we do here in the south. Instead, she finished them with an oil and vinegar dressing. This is how we ate most of our vegetables. My mom usually steamed the vegetables first and then she coated them with an oil and vinegar dressing, and on occasion, slices of onion.
Sometimes I prepare my vegetables this way, but I confess–I drown them in butter when I have the chance. What is life without butter?
Brussels Sprouts Salad Recipe
- 1 pound fresh brussels sprouts
- ½ teaspoon salt
- 2 ½ tablespoon red wine vinegar
- ¼ cup olive oil
- Dash water
- Salt & pepper to taste
- Remove stems, if any, and outer leaves from brussels sprouts. Wash and place brussels sprouts in pot with steamer basket. Sprinkle with ½ teaspoon salt. Steam for 8-10 minutes or until fork tender. Remove from heat, drain and cool.
- When brussels sprouts are cool, place in a bowl and add, vinegar, olive oil, and water. Salt and pepper to taste. Let rest for a few minutes before serving so flavors can blend together.