Warm black truffle brussels sprouts salad.


I was meandering through the grocery store, pre-snow storm the other day and came across some beautiful brussel sprouts.  I bought a large container and wanted to shred them up and make a “slaw” with them.  My kids aren’t fans so I was on a mission to mix it up and try to camouflage them.  It worked, to a degree – one kid loved them, one still was steadfast on hating them.  The rest of the family loved them and I have to admit, I ate a rather large bowl for dinner.  The truffle oil just put this classic recipe over-the-top for me.  If you aren’t a fan or don’t have any on hand, I will give you an alternative in the recipe.


One large container (about 1 lb or a little more) of fresh brussels sprouts
1/2 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)
1/4 cup of shelled pistachios
1/4 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.  Dig in!  






— Knead to Cook

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