Thursday, December 22, 2011

Roasted Brussel Sprouts Salad

For salad:
1/2 cup of pine nuts
shaves of parmesan (enough to cover salad)
6 belgian endives
3 heads of radicchio lettuce
1 lb of brussel sprouts
2 tablespoons olive oil

For dressing:
1/4 cup of good balsamic vinegar
2 teaspoons dark brown sugar
1 tablespoon garlic (use garlic press)
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
3/4 cup of good olive oil

Prepare dressing contents and place in container with lid. Refrigerate.

Preheat oven to 450 degrees. Cut bottom of each brussel sprout and slice them into 1/4 inch slices. Spread on baking sheet and drizzle with 2 tablespoons of olive oil. Lightly salt and pepper. Bake for 10-15 minutes until cooked but still slightly crunchy. Some browned pieces are good - they make a great taste in the salad. Remove from oven and set aside. If you plan to serve the following day, put the brussel sprouts in a bowl with lid and refrigerate.

While brussel sprouts are baking, toast the pine nuts by putting them in a nonstick skillet and browning them on medium heat. Stir constantly because they will burn easily.

Cut endive and radicchio into bite size pieces.

Immediately before serving toss endive, ridicchio and brussel sprouts with dressing. Shave parmesan thickly over salad and cover with toasted pine nuts. Mmm! Mmm!

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