We were out to dinner with friends recently. MaryLou and I ordered a Brussel sprouts salad to share. (Hubbies are not fans of the vegetable.) It was delightfully different than any I’ve tasted with Brussel sprouts as the main ingredient.
We immediately dissected the salad to identify the ingredients so we could recreate it at home. Brussel sprouts – got that one! Walnuts and cranberries recognized. But we knew there were a few ingredients we hadn’t deciphered. Enter the waitress. We asked her about the other components of this salad. She added the last two – Parmesan and something else. At the time I thought, write this down because I wasn’t going to remember it, and I didn’t, of course!
So this is the version I came up with, changing it to suit my fancy.
The food processor is your best friend for a recipe like this. It “slawed” the Brussel sprouts in a matter of seconds.
I chose pepper bacon in this recipe. Pancetta or turkey bacon could be substituted. It’s so flexible, the ingredients can be YOUR favorites.
Adding the cheese as a last steps let it melt into the sautéed ingredients. Any cheese would lend a unique flavor in this last step. I used gorgonzola, but feta, parmesan, or your favorite cheese could be substituted.
It was a nice complement to our stuffed chicken dinner.