| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 8 servings |
Ingredients
- Olive oil, for sauteing
- 80 Brussels sprout leaves (about 5 pounds) remove spotty or excessively dark leaves
- Salt and freshly ground black pepper
- 3 large red onions, caramelized and sweated to 2 cups
- 1 1/2 cup bacon lardoons
- 2/3 cup Vinaigrette, recipe follows
- 2 cups croutons
- 4 hard boiled medium eggs, each cut into 16 wedges
- 2 large shallots, finely diced
- 4 small garlic cloves, minced
- 1 teaspoon chopped fresh thyme
- 1/2 cup red wine vinegar
- Salt and pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons pure olive oil
Instructions
- Heat oil until almost smoking, add Brussels sprout leaves, and toss until wilted. Season with salt and pepper. Add onions and lardoons, and toss until hot. Add Vinaigrette, toss, and then add croutons and eggs. Toss only to mix. Plate and serve immediately.
- Place garlic and shallots in a bowl with thyme, vinegar, salt and pepper. Allow to macerate for at least 30 minutes. Whisk in pure and extra virgin olive oil. Adjust seasoning, to taste.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 419 |
| Total Fat | 25 g |
| Saturated Fat | 6 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 12 g |
| Sugar | 10 g |
| Protein | 16 g |
| Cholesterol | 94 mg |
| Sodium | 1026 mg |
Reviews
This dish is a staple of Pizza Antica (several location in the San Francisco Bay Area) and after enjoying it there many times, I searched Food Network for a similar Brussels Sprout Salad recipe. To my surprise, I found this recipe on Food Network that came very close . When I saw where the recipe originated, I knew I had found the original recipe from Gordon Drysdale who owned Gordon’s House of Fine Eats and subsequently was involved in creating Pizza Antica. I have substituted pancetta for the bacon lardons and shallots for the onions (in smaller quantities). If you want a more streamlined preparation, purchase sliced Brussels sprouts rather than feathering whole sprouts. The flavors of the dish are a wonderfully refreshing change to the most common roasted variety found in the past few years and a great way to enjoy a vegetable that many avoided since it conjured memories of the boiled variety served at our grandmother’s Sunday dinners!
Not the bitter brussel sprouts you have had before. Very savory and NOT bitter!!!
Cutting a medium egg, or even an extra large egg into 16 segments, now that’s a challenge!
I actually had this same salad at another restaurant then found this recipe and made it. It’s a great dish. The first time I made it, the ratio of onion to brussels sprouts was too much so I adjusted that.