This is the type of salad you could eat every day all winter. The main ingredient is Brussels sprouts ... but, you know, it also has cheese and nuts and meat and a poached egg. That covers all the food groups, right? Many thanks to Napa Valley Grille in Westwood for sharing this indulgent dish with us!
1/2 oz. pancetta, small diced, blanched and rendered 50%
4 oz. Brussels sprouts thinly sliced, lengthwise
1 oz. red wine vinaigrette (see below)
1 T Chopped toasted pistachios
Spanish Manchego cheese
Salt and pepper
In a hot sauté pan, render pancetta. Add in Brussels sprouts and coat with rendered fat. Season with salt and pepper. Add in vinaigrette and toss sprouts. Sauté for 45 seconds until al dente. Do not overcook. Plate and garnish with toasted pistachios and shredded Manchego cheese.
Top with poached egg and fresh cracked pepper. Serve.
1/2 cup red wine vinegar
2 T lemon juice
1 T Dijon mustard
1 T chopped parsley
1/2 T chopped thyme
1 small clove garlic chopped
1 T minced shallot
1 1/2 cups blended olive oil
Combine all ingredient except oil. Slowly whisk in oil to emulsify. Season salt and pepper to taste.
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