We kicked off our salad challenge with spicy andouille sausage atop a bed of thinly shaved brussels sprouts. I love, love, love using brussels sprouts instead of lettuce. When they are thinly shaved they are so light and crisp! Trader Joe's sells bags of brussels sprouts that are already trimmed and shaved. I just buy whole sprouts and cut thinly with a knife or my mandolin.
When all was plated and done, this is more of a warm salad, but on one of the coldest nights on record here in Charlotte, we didn't mind one bit! You could certainly leave the brussels sprouts raw, but quickly sauteing a bit of white wine to deglaze the pan from the sausage gives the sprouts a little something extra.
One down, eleven to go!
Shaved Brussels Sprouts Salad + Andouille Sausage
recipe adapted from Happily Wed, Happily Fed
3-4 links andouille sausage, sliced
1 lb. brussels sprouts, trimmed and shaved
1/2 yellow onion, sliced thin
quick pour of white wine
3 Tbsp. Pour Olive Blood Orange Olive Oil or olive oil
juice of 1/2 orange
1 Tbsp. Pour Olive Vermont Maple Balsamic or 1 Tbsp. maple syrup
salt + pepper to season
In a heavy bottom pan (I used my French oven) on medium heat, heat 1 Tbsp. of olive oil. Add sausage and cook until browned. Set aside.
In the same pan, add onions and a quick pour of white wine to deglaze the pan and get all of the brown bits up. Saute onions for 2-3 minutes or until slightly soft. Add brussels sprouts and a tiny bit more wine and saute for another 2-3 minutes. Season with a little salt and pepper to taste.
In a small bowl, whisk the remaining 2 Tbsp. of olive oil, juice of 1/2 of an orange and 1 Tbsp. of pure maple syrup. Toss with the brussels sprouts and onions and serve with Andouille on top!