BLT Salad
Well, it's really a BLTBS salad but I didn't think that would get your attention. Yes, BS stands for Brussel Sprouts and before you abandon me let me tell you that they are caramelized in rendered bacon fat. See? Trust me. I would never lead you astray.
The salad is dressed with the rocking homemade vinaigrette for this BLT Bowl and provided the inspiration for this salad.
Here's what you need (serves two):
4 slices of bacon cut into one inch pieces
1 bag of fresh whole brussel sprouts or one small-med stalk
1 small onion
salad greens of your choice (I like the cold crunch of romaine)
1 tomato diced
2 Tbl spoons olive oil
1 Tbl spoon balsamic vinegar (plus a splash for the sprouts)
1 teaspoon djion mustard
2 Tbl spoons lemon juice
salt to taste
What to do:
Cook the cut bacon on med/low heat in a cast iron pan if you have one. Be patient with it. You want to render as much fat as you can and get your bacon bits as crispy as you can. If you don't have cast iron that's okay but you might need to increase your cooking temperature just a bit. When the bacon is done remove it to drain on a paper towel leaving the rendered fat in the pan. While your bacon is cooking shave with a mandolin (CAREFULLY!!) or slice as thin as you can, all the brussel sprouts and the onion. When you've removed the bacon, add the brussels and onion to the bacon fat and salt liberally. Turn you heat to medium but be sure your pan doesn't get too hot. Caramelization is a long game. Taste throughout and add salt as you need. You know they are done when they are sweet and tender and look like this
The salad is dressed with the rocking homemade vinaigrette for this BLT Bowl and provided the inspiration for this salad.
Here's what you need (serves two):
4 slices of bacon cut into one inch pieces
1 bag of fresh whole brussel sprouts or one small-med stalk
1 small onion
salad greens of your choice (I like the cold crunch of romaine)
1 tomato diced
2 Tbl spoons olive oil
1 Tbl spoon balsamic vinegar (plus a splash for the sprouts)
1 teaspoon djion mustard
2 Tbl spoons lemon juice
salt to taste
What to do:
Cook the cut bacon on med/low heat in a cast iron pan if you have one. Be patient with it. You want to render as much fat as you can and get your bacon bits as crispy as you can. If you don't have cast iron that's okay but you might need to increase your cooking temperature just a bit. When the bacon is done remove it to drain on a paper towel leaving the rendered fat in the pan. While your bacon is cooking shave with a mandolin (CAREFULLY!!) or slice as thin as you can, all the brussel sprouts and the onion. When you've removed the bacon, add the brussels and onion to the bacon fat and salt liberally. Turn you heat to medium but be sure your pan doesn't get too hot. Caramelization is a long game. Taste throughout and add salt as you need. You know they are done when they are sweet and tender and look like this
Remove the pan from the heat and splash a little balsamic vinegar over them. For those who like to measure, a tablespoon. The sprouts are fine to cool and can be served warm or room temperature over your salad.
Next make the dressing and assemble the salad. Combine olive oil, balsamic, mustard, and lemon juice in a small bowl and whisk. Salt to taste. I added maybe a 1/4 teaspoon. Arrange your salad greens on a large dinner plate, top with diced tomato, and dress with the vinaigrette. Top your salad with the caramelized brussel sprouts and finish with a touch more vinaigrette.
Grab a fork, pour some vino and buon appetito!
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