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Brussels sprout salad makes a warm treat

By Robin Domeier
You Asked For It
Restaurant writer Robin Domeier tracks down Charlotte restaurant recipes that readers have requested. Domeier is owner of Nibbles Personal Chef.

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  • More information

    Are you looking for a recipe from a Charlotte-area restaurant? Send your request to Robin Domeier, rdomeier@carolina.rr.com. Please include your name, why you like the recipe, the area where you live and the restaurant’s location.


  • Flatiron Kitchen + Taphouse

    215 S. Main St., Davidson; 704-237-3246.

    Hours: 11 a.m.-10 p.m. Monday-Thursday, 11 a.m.-11 p.m. Friday and Saturday, 4-9 p.m. Sunday.

    www.flatirononmain.com.


  • Flatiron Kitchen Warm Brussels Sprout Salad

    I used Prosecco when testing the recipe. Since I only needed 2 tablespoons, I bought a small, 10- to 12-ounce bottle. Getting to drink the remainder was a reward for trimming all those Brussels sprouts.

    2 pounds Brussels sprouts

    2 tablespoons unsalted butter

    1 teaspoon chopped garlic

    1 teaspoon chopped shallot

    1/4 cup dried cranberries

    1/4 cup slivered almonds, toasted (see note)

    3 slices bacon, cooked and crumbled

    1 teaspoon whole-grain mustard

    2 tablespoons sparkling wine, such as Prosecco

    Salt and pepper to taste

    WASH the Brussels sprouts and pat dry with a paper towel. Cut off the base of the end of each sprout, then cut each sprout in half vertically. Begin peeling off the leaves, stopping when you get to the small, center core. Discard the core.

    MELT the butter over medium heat in a large sauté pan. Add the garlic and shallot. Cover and cook for about 30 seconds. Be careful not burn the garlic.

    ADD the almonds and the cranberries and sauté for 20-30 seconds. Add the Brussels sprout leaves and toss so everything is well mixed. Continue cooking and tossing for 2 minutes.

    ADD the bacon, mustard and sparkling wine, tossing to combine. Cook 30 seconds longer. The leaves should be cooked but still have texture when you bite into them. Serve warm.

    NOTES: If you’re having a hard time trimming the Brussels sprouts, make sure enough of the heel, or the base, is cut off. To toast the almonds, place them in a dry sauté pan over medium heat, and stir until the nuts just begin to show a bit of color. Turn off the heat and continue to stir until the almonds are a light brown.

    Yield: 4 servings.


Elke Langweg of Davidson found a dish she loves at the Flatiron Kitchen: “I tried the warm Brussels sprout salad as an appetizer and it was unbelievably delicious. Coming from Germany, I grew up on Brussels sprouts and I love them.”

Even restaurants need inspiration sometimes. Flatiron sous chef Trevor Hirschberg said this recipe was inspired by a trip the Flatiron chefs made to Park City, Utah, to gather ideas for Flatiron’s menu.

Brussels sprout lovers, like Elke and myself, will appreciate having another way to prepare these petite cabbages. Be warned, though: Trimming and peeling the leaves off 2 pounds of Brussels sprouts is labor-intensive.

Once the trimming and peeling is done, it will look like you have way more Brussels sprout leaves than you need. But the leaves will wilt a bit as they cook and become coated in the butter, shallots, bacon, cranberries, mustard and wine.

Robin Domeier is owner of Nibbles Personal Chef.
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