Such a salad may be surprising, but it is delicious with roast venison, boiled beef (boiled meat) or simply as an entrée. After blanching, you can rinse the roses with ice cold water, so that they keep their beautiful green color after dressing with salad dressing – it looks nice. Or you can mix them with the salad dressing while still hot on the spot after draining, in which case all the flavors will permeate better – though the roses will turn a dirty grayish yellow-green on the spot. So you have to decide what is more important to you: the perfect appearance or a better taste.
Clean the roses, score them and blanch them in salt water.
If necessary, rinse in iced water.
Finely dice the onion, press the eggs crosswise through the egg slicer, also dice the peppers (peeled beforehand to taste).
For the salad dressing, mix all ingredients intimately and turn the drained Brussels sprouts roses with the prepared ingredients in a salad bowl. The cooled brussels sprouts can be served on the spot, the hot ones should be left for at least an hour.
Tip: Of course, the salad can be additionally flavored with garlic cloves pressed into the salad dressing, spiced with cayenne pepper or chili, flavored with herbs (chervil, dill or parsley) and seasoned with tomato cubes, grated carrot, etc.
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