Savory Autumn Salad

Autumn Salad

Brussels sprouts are great at Thanksgiving since they are in season. You can get the huge “trees” of them in the stores right now for less than $5.   Even at room temperature, brussels sprouts are delicious. This Savory Autumn Salad is the perfect addition to your fall or Thanksgiving table.   It makes a great potluck dish and the salad is a great option if you have a lot of other last minute dishes to prepare because it can be made early in the day and served at room temperature with dinner. Even if you’re not a Brussels sprouts fan, give this salad a try. You won’t be disappointed.

how good is that

 

 

Autumn Savory Salad
. It makes a great potluck dish and the salad is a great option if you have a lot of other last minute dishes to prepare because it can be made early in the day and served at room temperature with dinner. Even if you’re not a Brussels sprouts fan, give this salad a try.
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Croutons
  1. 1/2 baguette
  2. 1/4 cup butter, melted
  3. 1/4 cup Parmesan cheese
  4. 2 tbsp fresh sage, chopped
  5. 2 cloves garlic, minced
  6. salt and pepper
Sprouts
  1. 1 leek, cleaned, and sliced into small 1/2 inch circles
  2. 2 cups cauliflower florets
  3. 1/4 cup olive oil
  4. 2 pounds Brussels sprouts, cleaned and cut in 1/2 inch pieces
  5. salt and pepper
  6. 1/4 cup Parmesan cheese
Dressing
  1. 2 cloves garlic, minced
  2. 2 anchovy fillets, minced
  3. 2 tbsp. capers, drained
  4. 3 tbsp. olive oil
  5. 1/2 lemon
  6. 5 slices of Prosciutto, chopped
  7. 1/2 head of Radicchio
  8. 1/4 Parmesan cheese
Instructions
  1. Heat Oven to 350 degrees.
  2. Croutons: Slice the baguette into one inch cubes, place in a bowl, toss with butter, parmesan, sage, garlic and season with salt and pepper to taste. Place on a parchment lined baking sheet and bake for 15 minutes, until golden but still soft in the center. Remove from pan and set aside.
  3. Sprouts: On the prepared sheet, toss the leek, cauliflower, sprouts, olive oil and salt and pepper. Place in oven and roast for 40 minutes, until softened and some of the sprouts have started to char. Sprinkle with 1/4 cup parmesan and roast for another 10 minutes, until cheese melts. Remove from the oven and cool slightly on sheet.
  4. Dressing: While sprouts are roasting, heat olive oil in a sauté pan over medium heat. Add in garlic, anchovies, and capers. Sauté for 5 minutes or until the garlic starts to turn golden. Squeeze the juice of the 1/2 lemon and stir to make a dressing. At the last minute toss in the Prosciutto to warm slightly. Remove from the heat until ready to assemble.
  5. Assembly: Slice the Radicchio into pieces similar in size to the spouts. In a large bowl, toss sprouts mixture with croutons. Drizzle in the dressing and toss until everything is combined and dressed. Add in Radicchio and Parmesan and toss to dress.
  6. Serve at room temperature.
Shaun Myrick http://www.shaunmyrick.com/

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