Sunday, March 18, 2012

Brussels Sprouts Salad

Here's another dish I made from my latest favorite cookbook, Bi-Rite Market's Eat Good Food. We love Brussels sprouts to the extent that I now grow them in the Fall so any new take on preparing them is something I like to check out whenever possible.
This recipe doesn't so much cook the sprouts as marinate them in lemon and vinegar with warm bacon fat as a dressing; very nice dish!

 Bacon slices and sliced sprouts.
Horseradish root and pistachios as a garnish and flavor enhancement. 

 Want yer nuts toasted?
 Yum, bacon with anything!
 Final mix in the bowl.

1 pound Brussels sprouts
2 slices organic applewood smoked bacon
1/4 cup bacon fat
extra-virgin olive oil
juice of 1 lemon
1 1/2 tablespoons sherry vinegar
1 shallot minced
2 cloves garlic minced
1 teaspoon honey
kosher salt
1/2 cup chopped toasted pistachios
grated horseradish root

Prepare the sprouts by cleaning them, slicing off the root end, and removing any outer discolored leaves. Slice each sprout lengthwise in half then slice each half very thinly crosswise - about 1/16 widths. Put all of the sliced sprouts in a mixing bowl.
Meanwhile pan fry the bacon slices over medium low heat, turning often until they are crispy done. Drain on paper towels and reserve the remaining fat. If you have stored bacon fat, add to the pan to have about 1/4 cup of fat in total once it is melted. Otherwise add olive oil to bring the amount of total fat to 1/4 cup.
Crumble the drained bacon as bits into the bowl with the sprouts.
Pour the fat in the pan into a bowl and whisk in the lemon juice, vinegar, shallot, garlic, honey and a healthy pinch of kosher salt. Drizzle this dressing over the sprouts and bacon bits in the bowl and combine well seasoning with more salt if necessary. Allow to marinade for about 30 minutes in order to tenderize the sprouts.
Meanwhile toast the pistachios in a dry skillet over medium-high heat making sure to keep them moving so as to prevent burning. They should exude a nice aroma within a few minutes. Remove and allow to cool then chop roughly.
Just prior to serving, toss in the toasted pistachios and finely grate the horseradish root into the bowl. Do a final mix then serve.

Hey, while you're checking out this post, please feel free to drop a comment below! It would be great to know what you think about this dish, if you've tried cooking it yourself, or are planning to. A little feedback goes a long way!

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