Roasted Brussels Sprouts Salad with Crispy Shallots
2015-02-20 19:50:32
Serves 6
This salad is a balanced perfection of sweet and tart, tender and crisp. Great for a party - your guests will love it!
Ingredients
- 4 cups Brussels Sprouts (about 1 lb.), outer leaves removed and quartered
- 1/2 cup slivered almonds, toasted
- 1/2 cup golden raisins
- 1/2 cup pancetta, chopped rough
- 1/8 cup Dijon or brown mustard
- 4 tablespoons white or champagne vinegar
- juice of 1 lemon
- 1/4 cup olive oil
- 1 medium shallot
- a few tablespoons of milk
- few tablespoons of flour
- a bit of salt, pepper, and cayenne
- 1 cup of canola oil
Instructions
- Preheat oven to 375°.
- Toss the sprouts with some olive oil, salt and pepper and lay them on a parchment covered baking sheet in a single layer. Bake them for for 20-25 minutes. The outer leaves should be crispy and browned and the hearts should be firm, but cooked when they are finished.
- In a medium fry pan, fry the pancetta until it’s nice and crispy. Remove it from the pan with a slotted spoon and drain on a paper towel.
- Whisk the mustard, vinegar, and lemon juice in a small bowl. Drizzle in the olive oil and whisk until emulsified. Season with a healthy amount of salt and pepper. Pour it into the still warm pancetta pan and let it bubble and reduce a bit, then turn the heat off.
- In a small sauce pot, heat the cup of canola oil over medium-high heat. Slice the shallot very thinly, and soak the slices in a few tablespoons of milk. Mix the flour, salt, pepper, and cayenne together in a small bowl. Once the oil is heated and ready, take a tablespoon or so of shallots and toss them in the flour mixture. Shake them off and drop them carefully in the oil. Fry until they are golden brown. Place on a paper towel to drain and continue with the rest of the shallots.
- Add the almonds, golden raisins, pancetta, and brussels sprouts to a medium bowl. Add the crisped shallots to the bowl, pour the dressing over the sprout mixture a little at a time until it is moistened to your liking.
Notes
- Everything can be prepared ahead and assembled just before serving. Serve it warm or at room temperature to elicit the best flavor.
- Save a few shallots to decorate the top of the salad for a nice presentation.
Adapted from Kale to the Chief
Adapted from Kale to the Chief
Delish-dish blog https://www.delish-dish.com/