Let’s talk about truffle salt. YUM.
Okay, but really, it’s become a staple in my kitchen.
When I was in Boston this past summer I would find myself at the SOWA Market almost every Sunday. I hopped on the train and headed into the heart of the city, from there I would walk a mile to the market. It was filled with crafts, home goods, jewelry, local food producers, farmers and an array of food trucks. It was the place to be on a Sunday.
I bought specialty cheese, vinegars infused with fruit juice, unique breads and freshly picked produce. One of my favorite vendors had an array of homemade spice blends and flavored salts.
I had my eye on the truffle salt for a while and each week I would stop by to smell and taste what she had to offer. On my last trip to the market I decided to splurge and purchase a small jar of truffle salt.
Best. Decision. Ever.
I use truffle salt in so many dishes! It is great on eggs, popcorn, sautéed veggies…the list goes on.
Truffle salt is even on Oprah’s list of favorite things for 2014…would you agree I was ahead of the curve?
If you are looking to buy some a simple Google search will do. Williams-Sonoma sells some in their stores as well.
Orange & Truffle Sautéed Brussels Sprouts
1 tablespoon olive oil or avocado oil
1 medium yellow onion, halved and thinly sliced (about 1¾ cup)
1 pound Brussels sprouts, trimmed and outer leaves removed
1 (15-ounce) can great northern beans, rinsed and drained
3 cloves garlic, minced (1 heaping teaspoon)
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 orange, zested and juiced
1 tablespoon rice wine vinegar
1½ teaspoons truffle salt
Cracked black pepper to taste
Heat oil over medium heat in a skillet. Add garlic, rosemary and thyme, cook, stirring constantly for 30 seconds. Add onion and cook for 1 minute. Slightly increase heat and add Brussels sprouts. Stir occasionally, allowing the vegetables to brown.
Cook for 8–10 minutes until Brussels sprouts are browned and onion is very soft.
Remove pan from heat and stir in vinegar, 2 tablespoons orange juice and ½ teaspoon orange zest. Transfer to serving dish, sprinkle with truffle salt and pepper. Serve warm or cold.
If you do not have truffle salt regular salt will work fine, decrease the amount to 1 teaspoon (or to taste) and drizzle with truffle oil (if you have some).
I have found that this dish is even better the day after. It’s even great cold; right out of the refrigerator.