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    Seasonal Recipe

    Recipe for Brussels sprouts slaw with warm vinaigrette

    Karoline Boehm Goodnick for The Boston Globe

    Serves 4

    Rethink Brussels sprouts for what they really are: tiny cabbages that are perfect for a vinegary slaw. Tender and delicious when thinly sliced, they make a great vehicle for a flavor-packed vinaigrette. Gently saute shallots and garlic in olive oil with a handful of pecans. Finish by whisking in sherry vinegar and fresh herbs for a refreshingly light side.

    ½cup olive oil
    2large shallots, finely chopped
    2cloves garlic, finely chopped
    ½cup pecans, chopped
    ¼cup sherry vinegar
    Salt and pepper, to taste
    2tablespoons chopped fresh herbs (parsley, thyme, sage)
    1pound Brussels sprouts, outer leaves removed,
    heads halved and thinly sliced
    ¼cup shredded Parmesan

    1. In a skillet over medium heat, heat the olive oil. Add shallots and garlic. Cook, stirring often, for 2 minutes or until aromatic. Add the pecans. Continue cooking, stirring, for 4 minutes. Remove the pan from the heat.

    2. Whisk in the sherry vinegar, salt, pepper, and herbs.

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    3. In a large bowl, toss the Brussels sprouts with the vinaigrette and Parmesan.

    Karoline Boehm Goodnick