Last weekend, my dad, husband and I went to our first roller derby bout. It is a full-contact sport where roller skaters battle their way past the opposing team to score points. To succeed, the players have to use a combination of fancy footwork, sneakiness, and brute force. It looks like they’re playing speed chess while bricks are being thrown at them.
Each of the players assumes a clever roller derby alter ego – Jalapeno Business, Carmen Getsome, Missile America, etc. This recipe is dedicated to Muscle Sprouts, a jammer who was carried off the field after a particularly brutal hit/crash. I hope she heals quickly!
Maple-Dijon Muscle Sprouts
4 cups Brussels sprouts
4 cups arugula
1/3 cup pecans, chopped
1/3 cup dried cranberries, optional
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1/4 cup water
2 tablespoons raw cashews
1 tsp maple syrup
1 clove garlic, finely minced
- Trim the tough stems off of the muscle sprouts and slice them using the slicing disk on a food processor. See the picture above for an idea of how thin you should slice them. If you don’t have a food processor, you can do it by hand, it will just take longer!
- Heat a large saute pan over medium-high heat and saute the sliced muscle sprouts, using a tablespoon or two of water as needed to keep the sprouts from sticking, until they are slightly browned.
- Toss the cooked muscle sprouts with the arugula, pecans and cranberries (if using). The arugula will wilt slightly from the heat of the sprouts.
- To make the dressing, combine the remaining ingredients in a high-speed blender and blend until smooth. Toss the vegetables and dressing and serve warm or at room temperature.
This recipe would also be good raw, so you can skip the cooking in step two if you want.
Photo by Thomas Cizauskas, used with permission.