Grilled Brussel Sprout Salad w/ Walnuts, Prosciutto & Parmesan
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 servings
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Course
Salad
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Cuisine
Australian
Grilled Brussel Sprout Salad w/ Walnuts, Prosciutto & Parmesan
Description
The recipe begins by reducing balsamic vinegar over medium heat to a syrupy consistency, intensifying its sweetness and acidity. Brussels sprouts are trimmed and blanched briefly to maintain their vibrant color and crisp-tender texture, then halved for easier eating. Prosciutto slices are baked until crisp and broken into shards, adding a salty crunch. Walnuts are toasted and coated with honey to create a glossy, sweet crunch that balances the savory elements.
These components are combined with torn radicchio for mild bitterness and fresh parsley, topped with shaved Parmesan for a nutty, creamy note. A drizzle of the balsamic reduction and extra virgin olive oil finishes the salad with a rich, tangy glaze. Fresh black pepper and sea salt flakes season the salad further, enhancing the overall complexity.
This salad works well as a sophisticated starter or side dish, pairing nicely with roasted meats or grilled dishes. The use of honeyed walnuts and crisp prosciutto creates layers of flavor and texture that balance the earthiness of the Brussels sprouts and the sharpness of Parmesan and balsamic reduction.
Ingredients
- 12 Brussels sprouts
- 80 grams prosciutto thin sliced
- 50 grams walnuts
- 1/2 head radicchio lettuce leaves torn into bite size pieces
- Parmesan Cheese shaved
- honey
- balsamic vinegar aged
- olive oil extra virgin
- sea salt flakes
- black pepper grinded
Instructions
- Preheat oven to 180 degrees (350 fahrenheit).
- Put a pot of salted water on to boil.
- Pour about 200 ml (4/5 cup) of balsamic vinegar into a small saucepan over medium flame and reduce until very thick (approx by 3/4, it will thicken more upon cooling).
- Trim and remove any loose leaves off the brussel sprouts.
- Place the slices of prosciutto flat on an oven tray and bake until crispy, approx 10-15 minutes, remove, allow to cool and break into shards.
- Blanche the sprouts in the boiling water until vibrant green, remove from the water and plunge into ice water, once they are cool drain and cut each one in half top to bottom.
- Toast the walnuts in a dry pan over medium high heat, as they start to turn slightly golden add approx 1-2 tsps of honey and continue to heat, being sure to keep the pan moving as they will burn very quickly if you don’t.
- Once they are golden and glossy, remove them from the pan immediately and spread them out on some baking paper and allow to cool.
- Lightly oil and heat a grill pan or barbeque to high and sear the flat sides of the sprouts until nicely marked with grill marks.
- In a large mixing bowl toss the sprouts, radicchio, walnuts, half the prosciutto shards, a touch of olive oil, a pinch or two of sea salt some cracked pepper and divide evenly amongst 4 plates and garnish with the remaining prosciutto and parmesan cheese and drizzle some of the reduced balsamic syrup over it all.
Notes
User Reviews
Overall Rating
4.9
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