WILTED BRUSSELS SPROUTS SALAD
WITH PROSCIUTTO AND BALSAMIC VINEGAR1 (3-pound) stalk brussels sprouts, or 11/4 pounds loose brussels sprouts 2 1/8-inch-thick slices prosciutto (about 2 ounces) 1 tablespoon extra-virgin olive oil 2 tablespoons balsamic vinegar, or more to taste Salt and freshly ground black pepper, to taste Trim the base off the bottoms of the brussels sprouts and remove the leaves by making a cone-shaped cut into the bottom of each sprout and peeling away all the leaves. Wash and dry the leaves. Cut the prosciutto into 1/8-inch cubes. Put the prosciutto and olive oil in a wide, heavy-bottomed skillet and cook gently over medium-low heat until the prosciutto begins to turn very slightly crisp, about 5 minutes. Stir in the brussels sprouts, and turn the heat up to high. Stir until the leaves have completely wilted and softened, about 7 minutes. Stir in the vinegar to taste, cook 30 minutes more, and season with salt and pepper. Serve immediately. Makes 6 servings Source: Vegetables by James Peterson
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