Instead of roasting brussels sprouts, shredding them raw and tossing them with escarole makes for an excellent salad. The tangy buttermilk dressing is light and flavorful.
Slideshow: More Brussels Sprout Recipes
1/2 cup plus 2 tablespoons Champagne vinegar
1 tablespoon sugar
1 medium red onion, halved lengthwise and very thinly sliced crosswise
1/2 cup buttermilk
2 tablespoons extra-virgin olive oil
1 teaspoon coarsely ground black pepper
1/2 small garlic clove, minced
Two 3/4-pound heads of escarole, white and light green leaves only, torn into bite-size pieces
1 pound brussels sprouts, shredded
1 cup marcona almonds, chopped
How to Make It
In a medium bowl, whisk 1/2 cup of the vinegar with the sugar and 1/2 teaspoon of salt until the sugar dissolves. Add the onion and toss. Let stand at room temperature, tossing occasionally, until the onion is bright pink and crisp-tender, about 30 minutes. Drain well.
In a serving bowl, whisk the buttermilk with the olive oil, pepper, garlic and the remaining 2 tablespoons of vinegar. Season the dressing with salt. Add the escarole, brussels sprouts, almonds and pickled onion and toss. Season with salt and toss again; serve.
The undressed salad can be refrigerated for
up to 6 hours. The dressing can be refrigerated overnight.
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