Sautéed Brussel Sprout Salad
Sauteed Brussel Sprout Salad
A brussel sprout on its own is a vegetable with vibrato. Surround it with sweet and sour cabbage, crunchy bacon, a maple-infused vinaigrette, and a hint of parmesan and watch it elevate to celebrity standing.
COOK TIME | 20 mins
Wine Pairing: Rosé
Ingredient List
1 lbs. brussel sprouts, washed, trimmed, and thinly sliced lengthwise
1 cup red cabbage, sliced thinly lengthwise
3 cups arugula
¼ cup red onion, very thinly sliced
4 slices of bacon, cooked and crumbled
½ cup grated parmesan or manchego cheese
¼ cup, plus 2 tbsp olive oil
2 tbsp apple cider vinegar
1 tsp honey
¼ cup white balsamic vinegar
½ tbsp maple syrup
1 tsp dijon mustard
½ tsp salt
½ tsp fresh ground pepper
Directions
Step 1 — In a glass jar with a lid or a small plastic container with lid combine ¼ cup olive oil, white balsamic vinegar, maple syrup, mustard, salt, and pepper. Shake vigorously until emulsified and set aside.
Step 2 — In a non-stick skillet add 1 tablespoon olive oil on medium high heat. When hot, place cabbage in oil and saute until just soft for about 3 minutes. Mix apple cider vinegar and honey then pour over cabbage and stir to combine cooking for another 2 minutes. Remove from skillet and put on a plate. Wipe out the pan with a paper towel. Return the pan to the stove. Increase the heat to high. Add brussel sprouts to the dry pan and saute until slightly charred. Remove to a plate to cool slightly.
Step 3 — On a platter, arrange arugula in a long strip down the center. Top this with the “pickled” cabbage. On top of the cabbage layer the brussel sprouts. Sprinkle the red onion on top of the sprout layer. Finally garnish with the parmesan cheese, and bacon bits. Drizzle with dressing and serve warm, or prepare ahead of time, refrigerate, and drizzle with dressing just before serving.