Brussels Sprouts Antipasto Salad
Okay, now that we've got the Brussels sprouts ball rolling, I'm going to riff on it a little. With the holidays coming we're all going to need lots of interesting sides and befores. This wonderful antipasto salad emerged one Saturday night when I had an improptu dinner party taking shape and some leftover Brussels Sprouts with Pancetta Garlic and Basil. If the sprouts are just sitting by their lonesome in the fridge waiting to be eaten, this goes together in a matter of minutes. Even if you start from scratch it only takes about 15 or 20 minutes.
1 recipe Brussels Sprouts with Pancetta, Garlic and Basil
1 tomato, cut in crescents
1/3 red bell pepper, rough chop
1/2 red onion, 1/2" chop
2 tsp balsamic vinegar
10 oil cured olives, pitted, chopped
When the sprouts have cooled after cooking, pull them apart into separate leaves. Mix all ingredients. Correct seasoning and serve at room temperature as part of an antipasti spread. (Yes, I'm aware there's already some vinegar in the base recipe...but I found that transformation to a salad means it needs more acid!)
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