Sub-Zero PreservationWolf


Brussels Sprout Salad


1 tablespoon butter
1/2 yellow onion, minced
1/2 cup unsalted shelled pistachios
1/2 teaspoon red pepper flakes
20 Brussels sprouts, leaves separated
1 tablespoon lemon juice
2 tablespoons grated Parmesan cheese, optional


In a large skillet on Wolf cooktop over medium heat, melt butter. Add onions and sauté 4 minutes or until transparent. Add pistachios and pepper flakes. Continue to sauté 3 minutes. Toss with sprouts and cook 3 minutes. Add lemon juice and continue to cook about 3 minutes more or until sprouts are bright green and slightly tender. Season with salt. Sprinkle cheese, if desired, over all immediately before serving.

Makes 6 servings.

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