Truffle Brussel Sprouts Salad


  • 1/4 cup Cherries, dried tart
  • 1 large container of Brussel Sprouts
  • 1/2 Yellow Onino
  • Pepper and Salt
  • Olive Oil
  • Black Truffle Oil 
  • 1/4 Cup Pistachios


  • Into a large sauté pan, add your tablespoon of regular olive oil over low medium flame to get hot.
  • Add your onion and cook until translucent (about 4-6 minutes). In the meantime, slicing by hand or using a food processor with shredding blade (finely dice the brussels sprouts). A mandolin slicer with guide to protect your fingers. These need to be very thinly sliced. Once the onions are cooked through, add the sprouts a to the mixture along with the second tablespoon of Terosso Truffle’s Black Truffle Oil.
    Give it a good stir. Cook for about 6 minutes
    -the sprouts will remain nice and bright green but cooked through.

  • Then remove from heat and toss with or at room temperature.
  • Season with salt and pepper before serving. Serve warm or at room temperature.