Brussels Sprout and Date Salad
Here's a quick and easy side dish for two that can easily be made to accommodate a crowd. Honey, balsamic vinegar, and dates play off the bitterness in the radicchio, and perfectly cooked Brussels sprouts lend a crisp tender crunch to the dish.
See all Brussels sprout recipes.
- 12 medium-large Brussels sprouts, halved
- 1 Teaspoon extra-virgin olive oil
- 1/4 Teaspoon kosher salt
- 1/4 Teaspoon cracked black pepper
- 1/2 Cup chiffonade radicchio
- 1/3 Cup balsamic vinegar
- 1 Tablespoon amber honey
- 5 Medjool dates, pitted and diced
- 1/2 Cup walnut halves
Preheat the oven to 450 degrees.
In a pot, bring water to a boil over high heat and blanch for 3 minutes. Drain and toss the Brussels sprouts with olive oil, salt, and pepper in a bowl. Heat an oven-safe pan over high heat until very hot and add the Brussels sprouts, searing for 3 minutes.
Add the radicchio and toss. Put pan into oven for 10 minutes, tossing after 5 minutes. Remove from the oven and place the pan back onto the stove over high heat. Add the balsamic vinegar and reduce to a syrup, about 2 minutes. Remove from the heat, add the honey, dates, and walnuts, and toss.