Packed with in season winter veggies and drizzled with sweet and sour dressing, the rich flavours of this warm winter salad make it a must have at your next get-together.
Ingredients1Tbsp extra virgin olive oil
20g butter, chopped
1 red onion, thinly sliced
3 garlic cloves, thinly sliced
12 small Brussels sprouts, halved
1 bunch cavolo nero (Tuscan cabbage), trimmed
1 radicchio, trimmed, cut into 6 wedges
2 Tbsp Yellow Box Honey
1/3 cup balsamic vinegar
1/4 cup chopped pecans, toasted
Heat oil and butter in a large frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 to 4 minutes or until softened.
Add Brussels sprouts. Cook, tossing occasionally, for 5 minutes or until Brussels sprouts begin to char. Transfer to a serving dish. Cover to keep warm. Step 3Add cavolo nero to pan. Cook, in batches and tossing occasionally, for 2 minutes or until just beginning to wilt. Transfer to serving dish. Cover to keep warm. Step 4Add radicchio to pan and cook for 2 minutes each side or until beginning to char. Add to serving dish. Cover to keep warm. Step 5Reduce heat to medium. Add honey and vinegar to pan. Cook, stirring, for 2 to 3 minutes or until mixture slightly thickens.
Toss vegetables. Drizzle with honey mixture. Sprinkle with pecans. Season with salt and pepper. Serve immediately.
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