Brussels sprouts are a member of the cabbage family, and if you’re not careful, they overwhelm you with a sulfurous cabbage odor and a tired flavor. The answer to this age-old problem has as much to do with how you cut the cabbage as how you cut it.
If you boil the Brussels sprouts whole, they have a sharp, stinky odor and a dense texture. If you shave the Brussels sprouts using a Japanese mandoline and quickly saute over high heat, they will have a pleasantly toothsome texture and sweet, mild flavor.
The depth of flavor in this salad comes from a few things: a gastrique, which is a fancy French term for a sweet and sour sauce made by boiling vinegar and sugar ; and a dressing made with vinegar, mustard, fennel seed and rosemary oil.
I love to use herb oils to finish my dressing; they add that bright top note that makes any dish sing.
Note: After you sieve a hard-boiled egg, spread out eggs on a sheet tray and let them dry out. It will make them easier to sprinkle.
Warm Brussels Sprouts Salad with Bacon, Egg, Hazelnuts and Rosemary Dressing
(serves 4)
Ingredients:
1 pound Brussels sprouts, shaved thin on a Japanese mandoline, core discarded
1 egg, hardboiled, peeled and sieved
3 tablespoons toasted chopped hazelnuts
2 tablespoons minced red onion
2 strips crisp bacon, chopped
2 tablespoons extra virgin oilive oil
2 tablespoons Cider Vinegar Gastrique ( recipe follows)
4 tablespoons Rosemary Fennel Dressing ( recipe follows)
Salt and freshly ground pepper
To make the Cider Vinegar Gastrique:
½ cup cider vinegar
2 tablespoons brown sugar
Directions:
Place cider vinegar and sugar in a small pot , whisk together and bring just to a boil. Cool and cover until ready to use.
To make the Rosemary Fennel Dressing:
Ingredients:
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
6 tablespoons canola oil
2 tablespoons rosemary oil ( available at Whole Foods)
1 tablespoon toasted ground fennel
Salt and freshly ground pepper
Directions:
Place the vinegar, Dijon mustard, honey and salt and pepper and whisk together. Slowly add the fennel, canola oil and rosemary oil. Place in a small container and refrigerate covered.
To assemble the salad:
Heat the extra virgin olive oil in a large saute pan. Add the bacon, Brussels sprouts and a pinch of salt and cook until warm and slightly wilted, about 2 minutes. Add 2 tablespoons of the Cider Vinegar Gastrique and transfer to a large mixing bowl. Add the hazelnuts, chopped egg and red onion and a pinch of salt and pepper. Add 4 tablespoons of the Rosemary Fennel Dressing and toss well.
Divide among 4 plates and serve immediately.
