Dinner party this Saturday, I need the perfect brussel sprout and/or kale salad to serve with slabs of home made bacon for first course. Ideas?
No blue cheese. Second course is Roasted red pepper soup with sambuca (Inn at Little Washington) and then crown roast of lamb with stuffing, mashed potatoes, and roasted veggies. I want to do the bacon course first because I have a lovely rose champagne pairing for it....any thoughts/ ideas/ epiphanies are welcom
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Brussels Sprouts Salad a la M. Wells from Food52:
http://food52.com/recipes/8647_brussels_sprouts_salad_a_la_m_wells
http://www.wholeliving.com/132887/autumn-greens-salad-sunflower-seeds
Brussels sprout salad with mustard vinaigrette
Serves 1
Mustard vinaigrette
2 T honey
1½ T Champagne vinegar, more as desired
1 T fresh lemon juice with pulp
1½ t lemon zest
1½ t whole grain mustard, more as desired
1½ t minced garlic
3/4 cup light olive oil
sea salt
freshly ground black pepper
In a large bowl, whisk together the honey, vinegar, lemon juice and zest, mustard, and garlic. Continue whisking while slowly drizzling in the olive oil until the oil is thoroughly incorporated. Season to taste with salt and pepper. Chill well before using. This makes a generous cup of dressing, more than is needed for this recipe.
Salad
1 pound Brussels sprouts
1 T dried cranberries
1 T dried blueberries
2 T toasted whole almonds, preferably California or Spanish Marcona
3 T mustard vinaigrette
1 ounce Machango cheese shaved using a peeler
Peel the leaves from the Brussels sprouts discarding the core. In a large pot of boiling water, blanche the sprouts just until they are a vibrant green and barely tender. Drain immediately and place in a large bowl of ice water to stop the cooking. Drain and dry well. You should have 3 cups of leaves.
In a large bowl toss the sprouts, cranberries, blueberries, almonds, and just enough dressing to lightly moisten. Top with crumbled crisp bacon, if desired.
Mound on a plate and top with the cheese shavings.