Escarole-and-Brussels Sprout Salad

  1. In a medium bowl, whisk 1/2 cup of the vinegar with the sugar and 1/2 teaspoon of salt until the sugar dissolves.
  2. Add the onion and toss.
  3. Let stand at room temperature, tossing occasionally, until the onion is bright pink and crisp-tender, about 30 minutes.
  4. Drain well.
  5. In a serving bowl, whisk the buttermilk with the olive oil, pepper, garlic and the remaining 2 tablespoons of vinegar.
  6. Season the dressing with salt.
  7. Add the escarole, brussels sprouts, almonds and pickled onion and toss.
  8. Season with salt and toss again; serve.

vinegar, sugar, kosher salt, red onion, buttermilk, extravirgin olive oil, ground black pepper, garlic, only, brussels sprouts, marcona almonds

Taken from www.foodandwine.com/recipes/escarole-and-brussels-sprout-salad (may not work)

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