Brussels repollitos salad: different!

Those who write talk about the anguish that causes them blank. I know a more distressing situation that is to have bought some repolitos of divine Brussels and that are bored in the refrigerator because one does not think of recipes.

With despair I turn to the feisbuquera girl in search of a recipe.

Claudia said with soy sauce, but I don't have. Rebe with white sauce, but it is the recipe that I always do. And Roger, Salvador, threw this wonder. So beautiful for the eyes and so rich.

I usually eat the repollitos of gratin Brussels, with white sauce and cheese. This time I was looking for other recipes and made two. One is this and the other are these Brussels repolitos to the sweet aceto . Check the recipe, it is interesting and I also explain the exciting history of the Brussels repollitos.

About this salad

In addition to color, this salad is very rich. Cold preparations with Brussels repollitos are not very common. I tell you that they are great. Apart they have a fast boil, the consistency is firm and crispy. Probal them and tell me.

Ingredients

For 2 portions

• 6 cabbage/repollitos from Brussels
• 6 cherry tomatoes
• 1 Trocito de bell
• 1/2 garlic clove
• 1/4 purple onion
• 6 black olives
• Salt, pepper, balsamic aceto and olive oil

Brussels repollitos salad

Color Festival

1. Boil the Brussels repollitos for about 10 minutes, that are not too cooked. Book until they cool.
2. Cut the repollitos in half, the tomatoes (if they are great, but not). Chop the garlic , the bell on and cut the onion into very thin segments.
3. Mix all the ingredients, salt and season with olive oil and a reduction of balsamic aceto . Take a picture and put it in a carrretates. Thanks Roger.

This is my salad with Brussels repollitos

They are called that because they were grown near Brussels: Datazo.