Brussels Sprout Salad Recipe
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Brussels Sprout Salad
- Yield: 6 - 8 Servings 1x
Ingredients
Scale
- 2 lbs Brussels Sprouts, Fresh
- 1 Each Red Onion, Julienned
- ¼ lb Stilton Cheese or Other Suitable Blue Cheese
- 4 Slices of Quality Bacon
- 1 Spring Fresh Mint- rough chopped
- 1 Spring Fresh Tarragon- rough chopped
- ½ cup Sherry Vinegar
- ½ cup Light Corn Syrup
- 1 cup Olive Oil
- Salt and Pepper to Taste
Instructions
- Remove the tougher outer layers from the Brussels Sprout. Slice in half and Blanch in boiling salted water until al dente. Chill Briefly in Ice Water.
- Slice bacon in bite size pieces and cook on stovetop over low flame until crisp.
- Sear Brussels Sprouts in the same pan with some of the reserve bacon grease until lightly brown.
- In a bowl, mix Sherry vinegar with corn syrup. Whisk in Olive Oil and Salt and Pepper to Taste.
- Toss Brussels sprouts with sliced red onions and bacon. Add Vinaigrette and lightly toss with the Stilton Cheese.
- Finish with fresh herbs and season with Salt and Pepper
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