Shredded Sprouts Salad
User Reviews
5
Shredded Sprouts Salad
Description
This salad begins by trimming Brussels sprouts and shredding them into small pieces of varied size for texture. The sprouts are sautéed in butter with minced garlic, seasoned with salt and pepper, and cooked until they develop slight browning which softens but retains some bite. A splash of balsamic vinegar is added during the last minutes of cooking to coat the sprouts with bright acidity.
To finish, crispy fried bacon crumbles are sprinkled on top, contributing smoky saltiness, while grated Asiago cheese adds a nutty, sharp counterpoint. The interplay of tender yet crispy sprouts, savory bacon, and tangy vinegar makes this dish lively.
This warm salad can be served alongside roasted meats or as part of a hearty vegetable-focused meal.
Ingredients
- 2 cups Brussels sprouts whole
- 1/2 clove garlic minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 1 lice Bacon fried and crumbed
- 1/2 ounce Asiago cheese grated
- 1 tablespoon balsamic vinegar
Instructions
- I begin by cutting the stems off of the brussels sprouts – you can do this, or skip this step.
- Add sprouts to a food processor and pulse until sprouts are tiny shreds. Do it manually so you can control the size of the shreds. You want some larger pieces and you don’t want them to be crumbs!
- Melt butter in a large skillet over medium heat. Add garlic and shredded sprouts, sprinkle with salt and pepper, and saute for about 5-7 minutes, or until sprouts are browning. Add vinegar while stirring and make sure sprouts are all coated. Saute for another 1-2 minutes. Remove and plate.
- Top with crumbled bacon and a small sprinkling of asiago cheese. Devour!
User Reviews
Overall Rating
5
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