Brussels Sprouts and Tomato Salad

I’ve never been a fan of Brussels Sprouts. They’ve always just tasted blah to me. They were dull and flat and just the most uninteresting vegetable I’d ever tasted. But then a few months ago I had a salad that was made up of shredded Brussels Sprouts and it was delicious. So it got me to thinking: maybe I just had to prepare those little green globes in a different way than I was used to.

Luckily I just received a bag of baby Brussels Sprouts from my friends over at Melissa’s Produce. So, I decided instead of roasting or baking them, I’d turn them into a salad. The original salad I enjoyed shredded the sprouts and doused them in a Caesar dressing. But the recipe I had, thanks to the amazing Everyday Cooking with Organic Produce, didn’t shred the sprouts. Instead it called for them to remain whole and add cherry tomatoes and garlic.

I love cherry tomatoes, especially when they’re heirlooms, and I can never get enough garlic. I put garlic in just about everything from tomato sauce to bread. So, when this recipe called for several minced cloves bathed in a garlicky vinaigrette, I knew this salad would be a keeper. I was right, the combination of fresh Sprouts (which I chopped in half) garlic and sweet heirloom tomatoes made for a delightful salad that’s great any time of the year, but especially the summer time.

Brussels Sprouts and Cherry Tomato Salad

Ingredients:

• 4 medium garlic cloves, divided
• 1 pound Brussels Sprouts, trimmed
• 1 pound heirloom cherry tomatoes
• 1/3 cup balsamic vinegar
• 2 tablespoons red wine vinegar
• 2 shallots, minced
• salt and pepper to taste
• 1 cup olive oil

Directions:

1. Heat a quart of water in a large saucepan over medium-high heat and bring to a boil. Slice two of the garlic cloves into thin slices and add them to the water. Slice the sprouts in half lengthwise and add them to the water. Cook for about five minutes or until tender; drain and douse with cold water. Set aside to cool.
2. While the Brussels Sprouts cool, mince the remaining garlic and place in a large salad bowl. Slice the tomatoes in half and add to the bowl.
3. In a small bowl, whisk together the vinegars, shallot, and salt and pepper. Slowly pour the oil in a stream while whisking together with the vinegar.
4. Once the Brussels Sprouts are cool, add them to the bowl with the tomatoes. Add enough of the vinegar mixture to coat the tomatoes and sprouts. Toss the salad and serve.