Friday, November 4, 2011
Brussels Sprout Salad from Mixt
So it was a marvelous treat to page through Mixt, a salad cookbook by Andrew Swallow. My Schreiber and Sons Brussels sprouts were, I knew, waiting at home ... and I couldn't wait to get there and make this salad!
BRUSSELS SPROUTS WITH WARM BROWN BUTTER VINAIGRETTE
Adapted from Mixt, by Andrew Swallow
Pomegranates hadn't quite hit the grocery stores when I made this, so I substituted fresh raspberries. But pomegranates are here now! Be sure to save your healthy bacon fat for use in other dishes.
1.5 pounds Brussels sprouts (yield 9 ounces leaves when separated)
8 strips uncured bacon, preferably from pastured pork, cut into 1-inch pieces; use 1/2 inch chunks if bacon is thick
1 tablespoon chopped fresh sage
1 tablespoon Dijon mustard
1/4 cup cider vinegar
1-1/2 tablespoons salted butter or ghee
1 organic Fuji apple, cored and sliced 1/8 inch thick
Salt and freshly ground pepper
1/2 cup pomegranate seeds
1 white turnip, julienned
Cut off the bottom of each sprout and peel off the leaves. I ended up with gorgeous little sproutlet hearts; use those, too!
Heat a pot of salted water to boil, and prepare a large bowl of ice water.
Blanch the sproutlet hearts for 1 minute; add to them the sprout leaves and blanch for 2 more minutes. Drain quickly and throw sprouts/hearts into the ice water. Set aside.
In medium skillet, fry bacon until perfectly crisp but not crumbly. Transfer bacon to a small bowl and set aside. Drain the bacon fat and reserve for other uses. Add butter or ghee to skillet and melt, then add sage and saute for a minute to flavor the butter. Turn off heat. Add mustard and vinegar, then whisk well.
Assemble salads: In serving plates, place sprout leaves/hearts. Add apple slices and toss. Drizzle vinaigrette over. Season with salt and pepper, and add bacon, pomegranate seeds (or raspberries) and turnips.
Serves three as a main course, four as a side.