Ingredients
- Olive oil, for sauteing
- 80 Brussels sprout leaves (about 5 pounds) remove spotty or excessively dark leaves
- Salt and freshly ground black pepper
- 3 large red onions, caramelized and sweated to 2 cups
- 1 1/2 cup bacon lardoons
- 2/3 cup vinaigrette, recipe follows
- 2 cups croutons
- 4 hard boiled medium eggs, each cut into 16 wedges
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:
- 2 large shallots, finely diced
- 4 small garlic cloves, minced
- 1 teaspoon chopped fresh thyme
- 1/2 cup red wine vinegar
- Salt and pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons pure olive oil
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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By gardner12am_9660421
Yakima, WA
on January 23, 2010
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Not the bitter brussel sprouts you have had before. Very savory and NOT bitter!!!
By cj_morell_9167717
Northern CA
on November 26, 2008
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Cutting a medium egg, or even an extra large egg into 16 segments, now that's a challenge!
By jmhcr_401942
Bay Area, CA
on June 19, 2008
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I actually had this same salad at another restaurant then found this recipe and made it. It's a great dish. The first time I made it, the ratio of onion to brussels sprouts was too much so I adjusted that.
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