| Recipe: |
OH MY GOODNESS! I have never liked Brussel sprouts until now... and in this recipe I LOVE them! From my aunt Marj:
For vinaigrette:
1 large shallot - minced
1 large clove garlic - minced
2 teaspoons fresh thyme leave - minced
1 teaspoon sugar/Splenda
3 tablespoons red wine vinegar
1/2 extra virgin olive oil
For the salad:
1 package Pepperidge Farm garlic croutons
6 large eggs
1/2 pound bacon
1 medium onion, peeled and sliced
3 tablespoons olive oil
2 pounds Brussel sprouts (about 40)
Early in the day, I put all ingredients for the vinaigrette in a lidded jar and shake the heck out of it. Then stash it in the fridge.
For the eggs: Cover eggs with cold water in a saucepan, bring water just to a boil, then remove from heat, put a lid on pan and let eggs sit in scalding water 10 minutes or so. Peel eggs and cut each into eights. Stash in fridge.
For the salad: Fry bacon, more if you want, until crisp. Crumble bacon and put in fridge. Drain off most of the bacon fat and add onions to fat. Cook sliced onions over medium-high heat until done to your liking. Drain and set
aside in the fridge.
To clean sprouts: This takes time! Remove the first few dark or yellow leaves and discard. Cut off stem and separate leaves one by one into a large bowl. I toss the centers out but you could slice very thin and use them. I
also wash and spin dry the leaves.
To cook the salad: This goes straight to the table when done so it is the last thing I do before we eat. Remove all needed ingredients from the fridge and have them by the stove. Heat 3 tablespoons olive oil, into a large skillet until hot. Dump in the sprout leaves and toss until they wilt, about 3 minutes. Then add the reserved onions and bacon. When the onion and bacon are hot, add the vinaigrette, toss to distributes and taste for seasoning.
Salt and pepper may be added at this time. Add the croutons and chopped eggs, toss. Heat just until everything is warmed. Dump sprout salad into a large bowl and presto (well, sort of) you have Warm Brussel Sprout Salad!
The original recipe may be found at:
http://www.projectfoodie.com |
