Brussels Sprouts Salad

Roast pine nuts in a frying pan without fat until golden brown and set aside. Clean Brussels sprouts, cut the stalk crosswise and cook the cabbage in boiling hot salted water for 8-10 min al dente. Lift out of the cooking water with a skimmer and rinse in ice-cold water. Place Brussels sprouts in a colander and drain well. Pluck ciabatta into 3-4 cm pieces and toast under hot oven grill until golden brown.

Peel onions and cut lengthwise into 3-4 mm wide wedges. Halve chili peppers lengthwise, remove seeds and cut diagonally into 1-2 mm wide strips. Cut the tomatoes into strips 3-4 mm wide.

For the dressing, peel the garlic cloves and cut into fine cubes. Mix mustard with vinegar, oil and garlic, season with salt and season with pepper.

Put the ciabatta, Brussels sprouts, onions, chili peppers and tomatoes in a large bowl and mix well with the dressing. Toss leaf lettuce for 30 minutes, turning a few times to coat the other side. Arrange lettuce on a platter, sprinkle with pine nuts.

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