Recipe courtesy of Gordon's House of Fine Eats
Brussels Sprout Salad
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 419
- Total Fat
- 25
- Saturated Fat
- 6
- Carbohydrates
- 39
- Dietary Fiber
- 12
- Sugar
- 10
- Protein
- 16
- Cholesterol
- 94
- Sodium
- 1026
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
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
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
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.