Wednesday, June 2, 2010

Warm Brussels Sprouts Salad



I have wanted to make this Warm Brussels Sprouts Salad for quite a while. I adore Brussels sprouts and the idea of adding a fragrant vinaigrette and bacon, just put it over the edge for me. This salad is a signature dish at Pizza Antica in Lafayette and unfortunately is seasonal. Lucky for me, Trader Joe’s is still selling Brussels sprouts, so I picked up a couple bags over the long holiday weekend.

If you love Brussels sprouts, you will enjoy this salad. The bacon flavor along with the crunch of the handmade croutons with earthy Brussels sprouts is a combination made in heaven. I like to have the Brussels golden brown by pan searing them in a large saute pan, then adding the other ingredients.  Almost a meal in itself, however, try adding a nice grilled chicken breast or piece of salmon and you have a complete meal. Bon Appetite!





















Warm Brussels Sprouts Salad

Vinaigrette

1 large garlic clove, minced
1 large shallot, minced
2 tsp fresh thyme leaves
3 Tbsp red wine vinegar
7 T olive oil
1 T Flat leaf parsley, chopped fine
Salt, to taste
Pepper, to taste

Warm Brussels Sprouts Salad

6 Slices Applewood Bacon
1 Large onion, diced
6 slices sourdough bread, cut into 1/2" squares
2 Tbsp extra-virgin olive oil + 2 t. olive oil
4 C. Brussels sprouts, trimmed and cut in half
Salt, to taste
Pepper, to taste

To make the vinaigrette, soak the garlic, shallots, and thyme in vinegar for roughly 45 minutes. After soaking, slowly whisk in the oil. Season to taste with salt and pepper and reserve covered.

Cut bacon into 1/2" squares and cook over low heat until almost crisp; add 2 t. olive oil, drain off the fat & save and set aside bacon.

Heat 2 T. of the bacon drippings until just smoking and cook onions over medium-high heat until golden brown; drain and set aside.

Toss cubed bread with extra-virgin olive oil and toast in a 300-degree oven until golden brown and crispy (approximately 20-25 minutes); allow to cool to room temperature and set aside.

In a large sauté pan, heat remaining bacon drippings until almost smoking and add sprouts; cook for about 3 to 5 minutes until golden brown, season with salt and pepper.

Add reserved onions and bacon and warm until hot; turn off burner, add vinaigrette and toss to distribute. Then add the croutons and season with salt and pepper to taste. Serve either individually or in a large bowl.

Adapted from Chef Gordon Drysdale at Pizza Antica

13 comments:

  1. I can imagine how this tastes...great! I realy like the addition of the homemade croutons. This really can be a meal in itself. Thanks for sharing!

    ReplyDelete
  2. I LOVE LOVE LOVE brussels sprouts. Thank you for the recipe!

    ReplyDelete
  3. Really like the vinaigrette...Salad looks great:)

    ReplyDelete
  4. Can't remember the last time I had brussel sprouts but boy do these look fantastic! great color in the picture captured!

    ReplyDelete
  5. I had something very similar in a restaurant a long time ago and remember it was so good - thanks for posting this and reminding be to make it

    ReplyDelete
  6. I love Brussels sprouts, love the dressing too. Thank you for sharing.

    ReplyDelete
  7. Brussels sprouts and bacon I have discovered were meant to go together. Looks great.

    ReplyDelete
  8. i'm not a huge fan of those sprouts from brussels, but this is an absolutely irresistible dish! that dressing sounds perfect, and come on--there's bacon involved!

    ReplyDelete
  9. It sounds as though all of these different flavours would come together so nicely.

    ReplyDelete
  10. my girls have just started eating brussel sprouts..what a great way to serve them, bacon does make almost everything better!!

    ReplyDelete
  11. I have just discovered how much I like brussel sprouts and have been looking for recipes. My mom use to make an endive salad with a similiar dressing. I don't care for the endive but I liked the dressing and know I will love it on the brussels...

    ReplyDelete
  12. Your brussels sprouts salad looks good, I'm saving your recipe, thanks!

    ReplyDelete
  13. This looks seriously fabulous. I can't wait to try it.

    ReplyDelete

It simply makes me smile when I receive a new comment and I look forward to hearing from you!

 
designed by suckmylolly.com