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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.

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

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

Karoline Boehm Goodnick

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