Perfect for late summer, grab some Brussels Sprouts and marry them with the flavors of orange and cranberry!
This is not a conventional recipe, with exact measurements and precise weights. This is a taste-and-adjust recipe.
Brussels Sprouts, trimmed and sliced thin
Radicchio or Red Cabbage, a small portion, perhaps 10% of the Brussels Sprouts volume
Dried Cranberries, aka Craisins, 1/4 to 1/2C
Agrumato Blood Orange Extra Virgin Olive Oil
Acetaia Cattani White Balsamic Vinegar
Place thinly sliced greens and reds in a bowl. Add dried cranberries. Drizzle with Agrumato Blood Orange from Abruzzo. Add salt and pepper as desired. Toss. Add Acetaia Cattani White Balsamic Vinegar. Toss again. Let sit for 20 minutes for the flavors to blend before serving. Enjoy!
Note: If you would like to mellow these robust flavors, substitute another great extra virgin olive oil, such as Frantoi Cutrera’s Primo or Ravida, for a portion of the Agrumato Blood Orange.
