Italian Salads

Wilted Brussels Sprouts Salad

with a surprise vinaigrette.
It’s difficult to get my family, especially my husband, to eat
Brussels sprouts. However, when I cook them this way, they don’t seem
to mind too much and even seem to enjoy them.

 

INGREDIENTS:

1 ½ lbs BRUSSELS SPROUTS – trimmed

8 OZ BACON – thick sliced style, diced

1/3 CUP SHALLOTS – diced

¼ CUP CIDER VINEGAR

1 TB LIGHT BROWN SUGAR

1 TB MUSTARD – stone-ground variety

SALT – to taste

FRESHLY GROUND BLACK PEPPER – to taste

 

METHOD:

  1. Shred Brussels sprouts in a food processor using the slicing blade and set aside.
  2. Cook bacon in a large non-stick skillet until crisp and transfer to a plate lined with paper towels. Drain, all but 2 Tb of drippings.
  3. Add shallots to the skillet and cook in the drippings over medium heat for about 2 minutes.  Deglaze the pan with the cider vinegar and whisk in the brown sugar and mustard.  Stir to mix well and season with salt and pepper.
  4. Add the sliced Brussels sprouts and bacon.  Toss well to wilt the Brussels sprouts while cooking over medium -low heat just until the sprouts are wilted.

NOTE: A little sprinkling of freshly grated cheese adds a nice surprise.

 

BUON MANGIATA! 

 

 

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