Decadent warm salad Brussels sprouts
This is the dish that will change the way you always look at cruciferous Veggie.
With regard to vegetables,Brussels sprouts Do not always seem to get the best representative. While you could have avoided eating the cruciferic vegetable as a kid, now you are most likely aware of how good Brussels cabbages are actually for you and the fact that they fully keep you because of theirfiber-rich and the water content. In this warm atmosphere of the recipe of the Brussels salad, we add in the eggs and red onions marinated for a vegetable plate really fill. It is a tasty side that you will want to do again and again, and it is guaranteed to convert someone to love Brussels sprouts.
Discover the complete recipe for the salad of our warm Brussels below.
Nutrition:160 calories, 10 g of fat (4 g saturated), 684 mg of sodium, 1 g of sugar, 11 g of protein, 1 g of fiber
Made 4 servings
Ingredients
For onions:
Sugar 1/2 C
1/2 c.
3/4 rice vinegar cup or white wine vinegar
2 cups of boiling water
1 medium red onion, cut in half and 1/8 thick thick slices
For salad:
4 slices of thick bacon cut
1 1/4 LB Brussels sprouts, removed exterior leaves and cut rods
1/2 C SEL Kosher
1/4 c pepper
4 extra-big hard cooked eggs, grated
How to do it
- In a glass container of 2 cup with a lid, mix sugar, salt and vinegar. Stir to dissolve. Place the onions in a sieve above the sink. Slowly pour boiling water over the onions and drain. Transfer the onions to the glass container; Stir gently. Cover and let stand for 30 minutes before using.
- Preheat the oven to 400 ° F. Cook the bacon in an average pan over medium heat until the fat is rendered and the bacon is crispy. Drain on paper towels; Bacon fat reserve.
- Shred Brussels cabbage finely in a culinary robot. In a big bowl, mix shredded cabbages with fatty bacon, salt and pepper. Spread on a large cooktop and cook, stirring one or twice, until slightly golden and tender on the edges.
- To serve, crumble the bacon and mix with shredded germs. Spread in four shallow plates or bowls. Top with eggs and gratedRed marinated onions.
Note: Onions are ready in 30 minutes, but are better after a few hours. Keep them in the refrigerator up to a week.
Eating this! advice
If you are looking for another fun way to use an egg,cut a lawyer in half, hollow out the pit, andbake an egg in the negative space. Sprinkle with salt and pepper, and cook until the egg is fixed.
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