Warm Brussels Sprouts and Potato Salad
Brussels sprouts are low in saturated fat and very low in cholesterol. They’re also a good source dietary fiber, and vitamins A, C, K, and B6, as well as folate, potassium and manganese. And, to be honest, this salad just tastes GOOD. It is an amazing combination of flavors and textures. The key to cooking brussels sprouts (and making them taste good) is salt. Just be a little more generous than a light sprinkle.
1lb brussels sprouts, trimmed with the top leaves removed and cut in half
5-6 small-medium boiling potatoes
½ cup pancetta or bacon, finely chopped
¼ cup cider vinegar
¼ cup balsamic vinegar
½ cup good quality olive oil
1 tbl herbs de Provence
2 tsp sea salt, divided
1 tsp honey
¼ tsp cracked pepper
Here’s what you do:
Fill a pot of cold water and add potatoes. Cook until fork tender, remove from pot and cut into quarters. Set aside.
Add bacon to a hot pan and cook until crispy. Remove bacon and set aside. Leave grease in pan. In the same pan, add brussel sprouts flat side up and sprinkle with 1 tsp salt. Turn sprouts over so that the flat side is down. Cook on medium-high until sprouts are tender but still crunchy, about 8-10 minutes. Add cider vinegar and stir sprouts, scraping up the tasty bits from the bottom of the pan. Cook for another 2 minutes and then remove from heat.
In a large bowl, add balsamic vinegar and remaining ingredients until well combined. Add bacon, potatoes and sprouts and stir to combine. Serve warm or at room temperature.