Spicy Brussel Sprout and Butter Lettuce Salad

Saute sliced shallots and Brussel sprouts in butter with a bit of spicy Korean chili powder to create a warm and flavorful salad!

I created this salad in my test kitchen, which is what I am calling my cute mid-50s kitchen these days. I love the combo of Brussel sprouts, shallots, and butter, so why not figure out a great salad using all three? The sauteed veggies are made even more wonderful with the addition of Korean chili powder (gochugaru chili powder).

Not only is the flavor of the chili powder wonderful, the red color adds a beautiful look to the final salad. When you toss them with butter lettuce and the sweet and tart dressing that features lemon, garlic, and maple syrup, the salad will surprise and delight you any night of the week. It is a great side for just about any meal.

This recipe will serve 4 as a side salad or 2 as a meal. To make this winner, grab the following and get to work.

• 4 cups of butter lettuce (1 large head or two small heads)

• 1 1/2 tablespoon of unsalted butter

• 1/3 cup of sliced shallots (between a 1/8 or 1/4 inch thick)

• 2 cups Brussel sprouts (sliced 1/4 inch thick from top to stem)

• 1 tablespoon plus 1 teaspoon Korean chili powder (gochugaru chili powder)

• 1 cup of sprouts (I prefer radish sprouts but any type will do)

For the dressing:

• 1/4 cup of lemon juice (no seeds)

• 1 tablespoon of finely chopped preserved lemon or lemon zest

• 1 teaspoon of garlic (2 teaspoons if using fermented garlic)

• 2 tablespoons of maple syrup

• 1 teaspoon of anchovy paste

• 1/2 teaspoon of fresh ground pepper

• 1/4 teaspoon Kosher salt (unless you are using preserved lemons, then just a pinch of salt)

• 1/4 of olive oil

Heat the butter in a thick bottomed skillet over low heat. Add the shallots and cook on medium low heat for 1 minute. Add the Brussel sprouts and cook on medium to high heat for about 3 minutes, until they are tender and brow around the edges. Add the chili powder and a 1/4 teaspoon of salt and cook for another minute, stirring to avoid burning. Remove from the heat and let the vegetables cool.

To make your dressing, combine all the ingredients in a bowl or in a jar with a tight lid. Whisk or shake until well combined and set aside.

Place the clean and dry lettuce in a salad bowl. Tear into large but biteable pieces. Once the Brussel sprouts are cool, add them to the bowl. Toss with 2 tablespoons of dressing, taste and add a bit more if the salad it underdressed. Garnish the salad with the sprouts and serve.