A Soul-Warming Recipe For Toasty Brussels Sprouts Salad
A few days back we waxed poetic about some of the other veggies that rock roasted aside from Brussels sprouts. That's not to say that these classic little cabbages don't deserve some love. Executive Chef Taylor Boudreaux from Napa Valley Grille shares this fall-friendly recipe or a warm Brussels sprouts salad that'd have the folks over at Jezebel really freaking out.
Here's how it's done.
Warm Brussels Sprouts Salad
1/2 oz. pancetta, small diced, blanched and rendered down 50%
4 oz. Brussels sprouts thinly sliced, lengthwise
1 oz. red wine vinaigrette
1 tablespoon chopped toasted pistachios
Shredded Spanish Manchego cheese
Salt and pepper
1/2 cup red wine vinegar
2 tablespoon lemon juice
1 tablesppon Dijon mustard
1 tablespoon chopped parsley
1/2 tablespoon chopped thyme
1 small clove garlic chopped
1 tablespoon minced shallot
1 1/2 cups blended olive oil
Salt and pepper to taste
For the vinaigrette, combine all ingredients except oil. Slowly whisk in oil to emulsify. Season salt and pepper to taste. Set aside.
In a hot sauté pan, render pancetta. Add in Brussels sprouts and coat with rendered fat. Season with salt and pepper. Add in vinaigrette and toss sprouts. Sauté for 45 seconds until al dente, being sure not to overcook. Plate and garnish with toasted pistachios and shredded Manchego cheese.
Top with poached egg and fresh cracked pepper. Serve.