Brussels Sprouts
Brussels sprouts make for an interesting and healthy side dish, salad, or entrée ingredient.
Sautéing this salad, composed of wilted kale and Brussels sprouts, with the homemade dressing allows the dish to fully incorporate the delicious flavors.
Ingredients
SERVINGS: 6–8 Serving(s)
Dressing
- 2 tablespoons Dijon mustard
- 1 clove garlic, chopped
- 1 tablespoon minced shallot
- 1 tablespoon fresh thyme leaves
- 4 ounces apple-wood-smoked bacon, cooked and chopped, 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
Salad
- ¾ pound slab bacon, cut into small cubes (lardoons)
- 3 tablespoons finely chopped shallots
- 1 pound Brussels sprouts, trimmed, thinly shredded on a mandoline
- 2 to 3 large bunches of kale, center stems discarded, leaves torn into medium-sized pieces
- ⅓ cup toasted and chopped hazelnuts
Preparation
FOR DRESSING:
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 pepper to taste.
FOR SALAD:
In a saucepan large enough to 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.
About this recipe
Recipe courtesy of Ray Luetters, former chef/owner, Washington St. Bistro, Morristown. Photograph by Christian Schuller.
Related Stories & Recipes
Roasted Brussels Sprouts
Recipe adapted from New Jersey Agricultural Experiment Station of Rutgers, The State University of New Jersey.
