One year ago, Congress defunded public media. Now that we're 100% community funded, please become a sustaining member or increase your existing membership today.
This is an archival story that predates current editorial management.
This archival content was written, edited, and published prior to LAist's acquisition by its current owner, Southern California Public Radio ("SCPR"). Content, such as language choice and subject matter, in archival articles therefore may not align with SCPR's current editorial standards. To learn more about those standards and why we make this distinction, please click here.
A Soul-Warming Recipe For Toasty Brussels Sprouts Salad
Photo courtesy of Napa Valley Grille
A few days back wewaxed 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
Salad Ingredients
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
Poached egg
Salt and pepper
Vinaigrette
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
Sponsored message
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.
One year ago, Congress voted to defund public media, eliminating a critical $1.7 million from our budget every year going forward. But they couldn’t silence us, and we’re not going anywhere. LAist is now 100% community funded and that means we’re taking our future into our own hands and turning to you to keep local reporting strong.
You come to LAist because you want independent reporting and trustworthy local information. Our nonprofit newsroom doesn’t answer to shareholders looking to turn a profit. Instead, we answer to you and our communities. We are free to follow facts wherever they lead and to hold power to account without fear or favor. Our only loyalty is to our readers and listeners and our mission: to inform, engage, and strengthen Southern California’s communities.
If this story helped you, please become a monthly member today to help sustain this mission. It just takes 1 minute to donate below.
You come to LAist because you want independent reporting and trustworthy local information. Our nonprofit newsroom doesn’t answer to shareholders looking to turn a profit. Instead, we answer to you and our communities. We are free to follow facts wherever they lead and to hold power to account without fear or favor. Our only loyalty is to our readers and listeners and our mission: to inform, engage, and strengthen Southern California’s communities.
If this story helped you, please become a monthly member today to help sustain this mission. It just takes 1 minute to donate below.
Senior Vice President News, Editor in Chief
