Recipe courtesy of Gordon's House of Fine Eats
Show: The Best Of
Episode: Casual Dining
Total:
40 min
Active:
20 min
Yield:
8 servings
Level:
None

Ingredients

Vinaigrette:

Directions

Heat oil until almost smoking, add Brussels sprout leaves, and toss until wilted. Season with salt and pepper. Add onions and lardoons, and toss until hot. Add vinaigrette, toss, and then add croutons and eggs. Toss only to mix. Plate and serve immediately.

Vinaigrette:

Place garlic and shallots in a bowl with thyme, vinegar, salt and pepper. Allow to macerate for at least 30 minutes. Whisk in pure and extra virgin olive oil. Adjust seasoning, to taste.

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