Brussel Sprout Salad
Here’s one more holiday side dish option, for those of you looking for something new. It’s a simple and yummy brussel sprout salad.
I don’t know why the brussel sprout gets such a bad rap. It’s so cute! Maybe it’s because many cooks boil the hell out of it, bringing out a putrid, rotten egg quality. Sounds delish, huh? The key to yummy brussel sprouts is to cook them quickly, until they are bright green, and then STOP! One taste of this salad and you’ll never turn your nose up at the brussel sprout again.
4 TB. unsalted butter
1 shallot, minced
1 clove garlic, minced
4 cups brussel sprouts
1 TB. fresh thyme leaves, minced
1/4 cup tarragon vinegar
1/4 cup shaved Parmesan cheese
- Bring 2 quarts of water to a boil in a large sauce pan, and add brussel sprouts. Cook until bright green, about 2-3 minutes, just until bright green. Drain immediately and submerge in ice water to stop the cooking. Remove leaves and set aside. (To remove leaves from the tight head, use a small sharp knife to trim off the stem end. Pull off a layer of leaves, then trim again. Continue pulling and trimming until you are left with only the center core. Cut the core in half and add use it in the recipe too.)
- Melt butter in a large sauté pan. Add shallot and garlic, and cook until golden. Add brussel sprout leaves and cook briefly, 1-2 minutes, tossing to coat.
- Remove from heat, add thyme, vinegar, toss and serve immediately, topped with cheese.