Rated 5.0 stars by 1 users
Salads
American
6 - 8 servings
20 minutes
5 minutes
4 medium cloves garlic, peeled, divided use
1½ pounds Brussels sprouts, trimmed
1 pound cherry tomatoes
1/3 cup balsamic vinegar
2 tablespoons red wine vinegar
2 shallots, minced
1 teaspoon dried red chile flakes
Salt and freshly ground black pepper
1 cup extra-virgin olive oil
In large saucepan or Dutch oven, bring about 6 cups salted water to boil on high heat. Cut two cloves of garlic into thin slices and add to water. Add Brussels sprouts and cook until just barely tender, about 5 minutes (cooking times vary depending on size). Drain and refresh with cold water. Set aside to cool.
Mince remaining garlic and place in large bowl. Cut tomatoes in half and add to bowl.
In separate medium bowl, prepare vinaigrette: combine vinegars, shallots, chile flakes, and salt and pepper to taste; whisk in oil in thin steam. Taste and adjust seasoning as needed.
When Brussels sprouts are cool, add to tomatoes. Stir vinaigrette; add just enough vinaigrette to lightly coat vegetables; toss very gently. Serve. Leftover vinaigrette can be stored in airtight container in refrigerator up to 2 weeks.
Leave a comment