Description
Grilled sprouts, salami, and smoked mozzarella make a surprisingly earthy summer salad. Perfect for a BBQ or weeknight dinner.
Ingredients
Units
Scale
- 1 lbs (454 g) Brussel Sprouts
- 6 slices hot salami
- 6 slices eye bacon
- 1/2 bunch chives
- 2 tbsp roughly chopped parsley
- 2 oz (57 g) toasted pinenuts
- 2 tbsp olive oil
- 1/2 tsp salt
- fresh ground black pepper
- 1-2 tbsp good balsamic
- 1-2 tbsp extra olive oil
- 4 oz (113 g) smoked mozzarella
Instructions
- Prepare all ingredients: chopped parsley, chopped chives, toasted pinenuts, ½ salami and bacon pieces, grated mozzarella.
- In a large bowl, combine trimmed sprouts, salt, pepper, and olive oil; toss to coat.
- Heat a flat BBQ plate to high heat, then reduce to medium. Grill salami and bacon pieces for 1 minute per side, until browned. Remove and set aside.
- Grill sprouts, turning every couple of minutes, for approximately 10 minutes, or until a knife pierces easily. Close the lid; the temperature will rise to approximately 392°F (200°C) between turns.
- Return sprouts to the bowl. Add salami, bacon, parsley, chives, and nuts; mix.
- Dress with balsamic vinegar and olive oil. Add fresh pepper and salt to taste.
- Serve on a plate and sprinkle with smoked mozzarella.
Notes
- For extra smoky flavor, grill the sprouts over high heat for the first few minutes before reducing heat.
- Substitute pancetta or prosciutto for the salami if desired.
- Store leftover salad in an airtight container in the refrigerator for up to 2 days; the mozzarella may become slightly softer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5
- Sodium: 500
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 20
- Fiber: 5
- Protein: 15
- Cholesterol: 50