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Grilled Brussels Sprout Salad with Goat Cheese
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Provided By:
Curtis Stone

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    • Ingredients

    Serves:

    Directions

    Preheat the barbecue with medium-high heat. Using a small paring knife, cut the stem end of a Brussels sprout and peel away the outer leaves. Continue to cut the stem end of the sprout to allow each layer of leaves to be peeled away without ripping the leaves. Repeat this process with all of the sprouts.

    Toss the sprout leaves with 1 tablespoon of olive oil in a large bowl. Season to taste with salt and pepper. Place the leaves on the grill. If the grill grates are too far apart to hold the sprout leaves, place the sprouts in a grill basket. Grill the leaves, turning with tongs to ensure the leaves cook evenly and do not burn, until the leaves are crisp-tender and slightly charred, about 5 minutes.

    Toss the grilled leaves with the remaining 1 tablespoon of olive oil and the balsamic vinegar in a large bowl to coat. Crumble the goat cheese over the salad and toss gently.

    Mound the salad in a serving bowl or on a small salad platter and serve warm.

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    1 Comment

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    jwallstrom

    This looks like a great one to try. A good alternative to less healthy warm bacon fat dressed salads.

    November 05 2011 at 10:08 AM Report abuse rate up rate down Reply

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