Talley Farms Fresh Harvest

Salads

Brussels Sprouts Salad, Roasted with Crispy Shallots

From Kathleen Snyder delish-dish.com

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

Directions

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.

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