3 tbsp [45 ml] olive oil
2 cloves garlic, minced
1 shallot, sliced
1 lb [454 g] Brussels sprouts, cleaned, ends trimmed, and quartered
6 oz [170 g] chorizo, thinly sliced
1 head radicchio (about 6 oz [170 g]), trimmed and sliced
Salt and freshly ground pepper, to taste
¼ cup [60 ml] vegetable or chicken broth, or water
1 tbsp [15 ml] balsamic vinegar
Heat olive oil in a large sauté pan over over medium-high heat. Cook the shallot until it starts to soften, about 2 minutes. Add the sliced chorizo sausage and sauté 2 minutes or until browned and crisp. Add the garlic and cook 1 minute more.
Add the brussels sprouts and stir to mix all the ingredients together. Cook until the brussels sprouts begin to wilt, 2 to 3 minutes. Stir again, then add the radicchio and cook for 2 minutes. Stir in the 1/4 cup broth. Cover and cook 5 minutes more, stirring occasionally and adding a little more broth if the salad dries out. When the brussels sprouts are soft, remove from the heat. Season with salt and pepper and stir in the balsamic vinegar.
Serve as a side dish with chicken or fish, or piled on a slice of grilled bread and topped with parmigiano-reggiano shavings as an impromptu tartine.
Recipe Credit: Adapted from a recipe by the Williams-Sonoma Kitchen.