Mario Batali's Pickled Ginger Brussels Sprouts Salad
“In a time like today, it is absolutely impossible that anyone should have to go a single day hungry,” The Chew host says of his partnership with Feeding America. “Someone has to ensure this becomes a true impossibility, and Feeding America has been doing a great job helping the cause since 1979.”
Mario Batali’s Pickled Ginger Brussels Sprouts Salad
1 ½ pounds Brussels sprouts, trimmed and thinly sliced
2 cloves garlic, thinly sliced
¼ cup rice wine vinegar
⅓ cup pickled ginger, thinly sliced
2 tbsp. cilantro, finely chopped
¼ cup olive oil
Kosher salt and freshly ground black pepper, to taste
2 tbsp. sesame oil, to garnish (optional)
1. In a large bowl, add Brussels sprouts.
2. In a medium bowl add the garlic, rice wine vinegar, pickled ginger and cilantro and whisk to combine. While whisking, drizzle in the olive oil and pour over Brussels sprouts. Toss well and season with Kosher salt and freshly ground black pepper. Garnish with a drizzle of sesame oil.
Helpful Tip: Dress the salad up to 4-6 hours ahead of time. The hearty greens will stand up to the dressing without wilting!
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins