Do you ever have a dish at a restaurant that you absolutely love? Then say, I want to make that at home.
My Brussels Sprouts Radicchio Agrodolce Vinaigrette is just that kind of recipe. My wife and I went to Main Street Social in downtown Libertyville for our anniversary. Yes, thank you very much. Feel free to make a lot of comments congratulating us. LOL! We had a wonderful time and a wonderful meal.
Our first course, or was it our second course, was this amazing salad. We have come to love brussels sprouts and eat them all the time. Normally, we roast them in the oven with a little olive oil and kosher salt. They become like chips. YUM! This salad also included peppery radichhio. The textures in this salad were amazing as were the colors. You can see I added multiple colors of bell peppers.
The one thing I could not recreate with this recipe (YET) was the amazing salad dressing the restaurant had developed. They told me it was a Agrodolce? Vinaigrette. An AGRODOCLE? Is a dressing that combines sweet and sour. It originally hales from China and was imported to Europe. You need to try it if you have not had it before. And I need to learn to get the right balance of flavors.
The dressing ingredients.
The cut Brussels Sprouts.
The Sliced Bell Peppers.
The Brussels Sprouts Radicchio Agrodolce Vinaigrette plated.
Brussels Sprouts Radicchio Agrodolce Vinaigrette
- 1 Lb Brussels Sprouts
- 2 Tsp Olive Oil
- 2 Tsp Kosher Salt
- 2 Heads Radicchio rough chop
- 1/4 Whole Red Pepper sliced
- 1/4 Whole Yellow Pepper sliced
- 1/4 Whole Green Pepper sliced
- 1/4 Cup Red Wine Vinegar
- 2 Tbsp Sugar
- 2 Tsp Salt
- 2 Tsp Black Pepper
Mix all the ingredients and set aside.
Cut the brussels sprouts in half. Place on a baking tray and mix with olive oil and the salt. Place in a 350 degree oven and cook until they get a nice char. Let cool and mix with the radicchio and peppers.
A few minutes before serving, put the dressing on and mix well.
Serve and enjoy!