This salad screams summertime! Though it’s only April, we’re getting summertime vibes over here and I am (somewhat) ready. I’m ready to walk away from the stove and fire up the grill. I’m ready to simply toss some veggies together to accompany our meal and call it day. I’m envisioning sitting with my husband on our back patio at dusk under the twinkling pergola lights, listening to our wind chime dance in the breeze. While sipping on an ice-cold, crisp glass of Pinot Grigio, I am wholeheartedly enjoying this salad on a perfect summer evening.
So, this dish combines crispy, roasted Brussels sprouts and crusty, creamy white beans– lots of texture and tons flavor. The addition of the greens give the whole dish a nutritional boost while freshly grated Parmesan is just icing on the cake. Essentially, this dish is satisfying and filling but if you simply cannot live without some sort of of meat, I think the saltiness of chopped bacon or pancetta would work fabulously here as well.
Brussels sprouts are a staple of my fall cooking and for the past few years, once this season rolls around, I tend to eat them in bulk. Usually roasted and straight off the pan. If you haven’t had sprouts before (um, how?), I feel this is the most delicious way to cook them. There’s no lingering bitterness and the edges and leaves get super crispy, almost like chips, while the insides soften in the oven. So. Good. It took me a while to give them a try but once I did, I was hooked.