This salad, comprised of wilted cale and brussels sprouts, is sautéed with the homemade dressing allowing the salad to fully incorporate the delicious flavors.
Ingredients
- 3/4 pound of slab bacon cut into small cubes (lardoons)
- 3 tablespoons finely chopped shallots
- 1 pound Brussels sprouts, trimmed, thinly shredded on a mandolin
- 2 to 3 large bunches of kale, center stem discarded, leaves torn into medium-sized pieces
- 1/3 cup toasted and chopped hazelnuts
- 2 tablespoons Dijon mustard
- 1 clove garlic, chopped
- 1 tablespoon minced shallot
- 1 tablespoon fresh thyme leaves
- 4 ounces cooked chopped apple wood–smoked bacon with drippings
- ¼ cup chopped toasted hazelnuts
- ½ cup hazelnut oil
- ¼ cup rice wine vinegar
- ¼ cup maple syrup
- 2 tablespoons water
- Sea salt or kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
To make dressing, combine Dijon mustard, garlic, shallots, thyme leaves, bacon (with drippings) and hazelnuts in a blender. Blend on medium speed, adding hazelnut oil, vinegar, maple syrup and water. Add salt and a few grinds of fresh peppercorns to taste.
In a large saucepan that will accommodate all the kale, sauté the lardoons until nicely browned. Add shallots and shredded Brussels sprouts and continue to sauté until the sprouts begin to soften. Add the dressing and kale. Work all the ingredients together over the heat until the kale begins to wilt. Remove from pan and plate the salad. Top with toasted chopped hazelnuts.
Serves 6-8
