Fustini's Oils and Vinegars
Jalapeno Broccoli and Brussels Sprout Salad

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Jalapeno Broccoli and Brussels Sprout Salad


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Jalapeno Broccoli and Brussels Sprout Salad

Submitted by Corporate Chef Andy Stewart; Photo Credit: Shawna Sizemore-Lamb


  • 3 cups broccoli florets, cut into bite-size pieces, par-cooked and drained
  • 2 cups Brussels sprouts, cut into halves and quarters, fully cooked and drained
  • 2 slices thick-cut bacon, fully cooked, cooled and chopped
  • 1/2 cup Jalapeno stuffed olives, pitted and thinly sliced
  • 1/2 -1 jalapeno, seeded, finely diced
  • 1/4 cup white onion, minced
  • 2 cups Sundried-Tomato Mayonnaise
  • 1/2 red sweet pepper, seeded, all pith removed and finely diced
  • 1-2 teaspoons Honey Syrup
  • 4 basil leaves, cut in chiffonade
Jalapeno Lime Syrup

1/4 cup Fustini's Jalapeno Lime balsamic

Sundried Tomato Mayonnaise


Step 1. 

Combine broccoli, Brussels sprouts, bacon, olives, jalapeno and onion in a large bowl.  Pour in Sundried Tomato Vinaigrette and combine thoroughly.  Let stand at least 1 hour or overnight if possible.  To serve, spoon some salad on a serving plate, garnish with red pepper, drizzle with Iron Fish Honey Syrup and finish with basil chiffonade.

Step 2.  Iron Fish Syrup

Place Fustini's Iron Fish Honey vinegar in a small saucepan and bring to a simmer.  Continue simmering, swirling frequently, until vinegar becomes thick and golden in color, 8-10 minutes.  Remove from heat and let cool to room temperature.

Step 3.  Sundried-Tomato Mayonnaise

Place sundried tomatoes in a small ceramic or metal bowl.  In a saucepan, combine Fustini's 18 Year and Moscatel vinegars and bring to just simmer over medium heat.  Once the vinegar is hot, pour over the sundried tomatoes and let steep until the vinegar has cooled.

Once cooled, pour into a blender and add garlic and mayonnaise.  Process until smooth.  With the blender running, slowly add Fustini's oils to emulsify.  Remove from blender, add basil, salt and pepper to taste.

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