Brussels Sprouts Salad with Warm Prosciutto Vinaigrette
Another week as flown by and I’m having a hard time believing that it’s almost the end of January! I feel as if I’m constantly checking the weather because of the impending snowstorm we’re supposed to be getting. I braved the grocery store yesterday and we’re all stocked up on food (and wine) just in case the storm is as bad as they’re saying it will be! I’ll be making all sorts of comfort food and quite honestly, enjoying a little time at home to just putter around and get a few things done without the pressure to do any errands or leave the house! I got a few coffee table books for Christmas that I haven’t even had time to look at yet AND I want to finish reading Theo of Golden.
The other thing that I haven’t talked about yet is that I’m having a big Halo laser treatment on my face, neck and chest today. The downtime is 5 days so this storm is coming at just the right time for me! I’m hoping to see some improvement in crepiness (especially on my neck), dark spots and overall skin texture. Even though I’m not excited about the procedure…I’m hopeful for the results. I’ll post before and after pictures for anyone who may be thinking of doing this!
Keep scrolling for more about the Brussels Sprouts!
In my recent book club post that I wrote on Substack, I mentioned that at our last meeting, we had a delicious Warm Brussels Sprouts salad for dinner but when I went to the grocery store to get the ingredients to make it, they were out of Brussels Sprouts. Well, I finally found some and made this recipe yesterday. For some odd reason, I forgot to add the apple, which is a delicious addition but the salad was actually really delicious without apple too. I just wanted to explain why you don’t see any apple in my pictures. Anyway, for dinner last night, I served this recipe with roasted chicken thighs and coconut rice (we eat this so often because it literally takes under 5 minutes to put together and we love it). The combination of flavors was just perfect and Baldy changed his mind about liking Brussels Sprouts…go figure!
Okay…let’s talk about the flavors in this recipe…the combination of flavors in the vinaigrette is complex…salty/sweet combined with vinegar for a truly umami explosion! The original recipe called for apple cider vinegar (which would be perfectly fine), but I used a Persimmon Vinegar from Flamingo Estate. We love this vinegar with just a bit of olive oil, salt and pepper as a simple salad dressing…it’s so delicious. Persimmons and Brussels are in season at the same time so the flavors work together beautifully. Just as a side note…if you haven’t tried the Flamingo Estate products, you are in for a treat! We recently tried their coffee and wow it’s so amazing!
The original recipe also called for red chili flakes, but instead, I used a good drizzle of Calabrian Chili Oil at the end…after I had plated the salad. It adds a little kick, giving this recipe an even more complex flavor! I also used a Lemon-Thyme salt that I’ve been loving lately!
I’ll be back tomorrow with something to be determined! Have a great day and thanks so much for reading! Let me know if you make the Brussels Sprouts!
~XOXO Suzanne