Even if you’re not a fan of this green vegetable, this delicious recipe helps to camouflage their bitter flavor.
By Robin Runner
The truffle oil just put this classic salad idea over-the-top for me. If you aren’t a fan or don’t have any on hand, feel free to use olive oil or you favorite flavored oil.
- One large container (about 1 lb or a little more) of fresh brussels sprouts
- ½ yellow onion, diced finely
- 1 tablespoon olive oil
- 1 tablespoon black truffle oil (if you don’t like or have this on hand, you can use olive oil or another flavored oil like garlic/herb-infused)
- ¼ cup of shelled pistachios
- ¼ cup of dried tart cherries
- Into a large sauté pan, add your tablespoon of regular olive oil over low/medium flame to get hot.
- Add your onion and cook until translucent (about 4-6 minutes). In the meantime, slicing by hand or using a food processor with shredding blade (finely dice the brussels sprouts). A mandolin slicer with guide to protect your fingers. These need to be very thinly sliced. Once the onions are cooked through, add the sprouts to the mixture along with the second tablespoon of oil (black truffle or whatever oil you are opting to use). Give it a good stir. Cook for about 6 minutes – the sprouts will remain nice and bright green but cooked through.
- Then remove from heat and toss with or at room temperature.
- Season with salt and pepper before serving. Serve warm or at room temperature.