This is my favorite way to prepare those tiny, cabbage-y-looking things hands-down. It does take a little time to pull the leaves apart, but it's worth it. The smoky dressing and the croutons make this dish a true Southern treat. We like it just how it is for a first course, or we just add a soft-boiled egg to make it a meal.
This one is definitely going in the cookbook. Y'all, no kidding, we can finally announce that we are working on a Chubby Vegetarian cookbook for publisher Thomas-Nelson. It's set to be completed in 2012. So excited to be able to share this with all of you today!
Brussels Sprout Salad + Cornbread Croutons
1 pound brussels sprouts
Smoked Sun-Dried Tomato Salad Dressing*
2 cups Cornbread Croutons**
Start by tearing apart the Brussels sprouts. Cut off the stem-end and pull the leaves apart. This takes some time, but it's worth it. When you get to the core, just split it in half and throw it in with the leaves. Blanch the leaves in boiling water until they turn bright green. This will take about 10-15 seconds. Run the leaves under cold water to stop the cooking. Dry leaves in a salad spinner or using a clean dish towel. Toss leaves with the dressing and transfer to a plate. Top the salad with warm cornbread croutons.
Smoked Sun-Dried Tomato Salad Dressing
1/4 cup sun-dried tomatoes (finely minced)
8 drops liquid smoke
1 shallot (minced)
1 tablespoon champagne vinegar
1 tablespoon honey
cracked black pepper
1/8 cup olive oil
Whisk all ingredients together and set aside.
2 cups cubes cornbread (leftover works great here)
1 1/2 tablespoons olive oil
Preheat the oven to 350 degrees. In a large pan over medium heat, heat oil until it begins to shimmer. Add the cubed corn bread and cook for 3-4 minutes. Carefully turn the croutons; know that they tend to be a bit tender at this stage. Place the pan into the preheated oven for 15 minutes to get the croutons crunchy.