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.
|½||cup olive oil|
|2||large shallots, finely chopped|
|2||cloves garlic, finely chopped|
|½||cup pecans, chopped|
|¼||cup sherry vinegar|
|Salt and pepper, to taste|
|2||tablespoons chopped fresh herbs (parsley, thyme, sage)|
|1||pound Brussels sprouts, outer leaves removed,
heads halved and thinly sliced
|¼||cup 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.
3. In a large bowl, toss the Brussels sprouts with the vinaigrette and Parmesan.
Karoline Boehm Goodnick