Sunday, November 18, 2012

Brussels Sprout & Radicchio Chop Salad with Sesame Ginger Dressing

Radicchio is not something I eat all that much but I do enjoy it more than I used too. It tastes great roasted, as the cooking process takes the bitterness away, but when thinly sliced, its flavor works perfectly as an accompaniment to a salad mixed with other greens or leafs.

Roasted brussels sprouts, bitter radicchio, thinly sliced red onion, almonds and crunchy onions top this chopped salad drizzled with sesame ginger vinaigrette.

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Brussels Sprout and Radicchio Chop Salad
30 brussels sprouts, thinly sliced
2 tbl extra virgin olive oil
1/4 tsp red pepper flakes
salt and pepper
1 medium size radicchio, thinly sliced
1/2 cup crispy onions (like the kind you top casseroles with at thanksgiving)
1/3 cup toasted almond slices
1/4 cup paper thin sliced red onion

Preheat the oven to 425.
Toss the shredded brussels sprouts with olive oil, red pepper flakes and season with salt and pepper. Roast in an even layer on a baking sheet for 15 minutes until the edges are caramelized.
Toss the brussels sprouts with the remaining ingredients and dress with sesame ginger dressing.
If you are not going to eat right away, reserve the crispy onion for the last minute so they do not get soggy.

Sesame Ginger Dressing
2 tbl rice vinegar
2 tbl coconut oil
1 tbl agave
3 tsp soy sauce
2 tsp sesame seeds
1/2 tsp toasted sesame oil
1" piece fresh ginger, minced
1/4 tsp red pepper flakes

Combine all of the ingredients in a blender and blend for 2-3 minutes until the dressing is smooth and thick.
If you are not using it immediately, it will separate, so quickly re-blend.

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