"Hot" Brussels Salad. Brussels sprouts, kale, and cabbage form the base of this healthy salad. Use the shredder attachment on a food processor or a mandoline to shave the Brussels sprouts. Thinly slice the Brussels sprouts using a mandoline if you have one.
You can have "Hot" Brussels Salad using 7 ingredients and 6 steps. Here is how you cook that.
Ingredients of "Hot" Brussels Salad
- You need 2 tsp of Coconut oil.
- Prepare 1 bunch of Chard, kale or collard greens.
- You need 1/2 lb of Chopped Brussel sprouts.
- You need 1/4 cup of Chopped pecans.
- It’s 1/2 of Pear - chopped.
- It’s 1/2 cup of Olive oil.
- It’s 1/4 cup of Apple cider vinegar.
This simple seven-ingredient salad is packed with flavor thanks to a vinaigrette made from warm bacon fat, shallots, hazelnuts, honey, and sherry vinegar, with just a touch of extra-virgin olive oil. The Brussels sprouts leaves are cooked just long enough to give them some sweet, nutty char, but still retain a fresh green bite. Pour hot bacon mixture over the bowl of Brussels sprouts and toss to coat completely. Season with salt and black pepper to taste.
"Hot" Brussels Salad instructions
Whisk together olive oil, vinegar, mustard, dash of cracked pepper, & salt.
Heat coconut oil. Sautee Brussel sprouts 10 min with lid..
Add chopped pear for a few minutes..
Add pecans for a minute..
Add bitter greens. Toss until slightly wilted..
Toss with dressing.
In a large skillet over medium high heat, heat olive oil. Add brussels sprouts and season with salt and pepper. Cook, stirring occasionally, until the the brussels sprouts are crisp tender and a. This Brussels sprout salad is a lovely compliment to any Thanksgiving dinner. The fresh romaine and finely chopped fresh sprouts will add a little crunch and texture to balance out other side dishes.
