Roasted Brussels Sprout Salad
It may seem a little fussy to have to prep three different sets of ingredients for one salad, but we promise your effort will pay off. If you’re feeling ambitious, serve a softly poached egg atop each salad bowl, then cut into the silky yolk and let it ooze over the crisp Brussels, salty lardons, and sweet candied pecans.
Yield: All recipes serve 2 people
Chef Notes: We like to use Honey crisp apples in this vinaigrette — they are just the right balance of tart and sweet — but almost any apple will do. Just avoid Granny Smiths, which are too tart and will throw off the balance.
Components
Roasted Brussels sprouts
Lardons
Roasted caramelized pecansPoached shredded chicken
Honey crisp apple cider vinaigrette
Mise
Roast Brussels sprouts: Toss Brussels sprouts with 2 T oil, sprinkle with salt and pepper, and spread evenly on sheet pan. Roast at 450˚F until well-charred but not mushy, about 8 minutes. Set aside.
Render lardons: In small skillet over medium heat, render lardons until golden and crisp, stirring occasionally, about 10 minutes. Set aside.
Candy and roast pecans: In small saucepan, stir together sugar and water and bring to a boil. Add pecans and simmer in simple syrup for 5-10 minutes. Strain and spread on sheet tray, then toast in 350 oven until slightly darkened and caramelized, about 8 minutes. Set aside.
Make vinaigrette: In a blender, add one half of diced apple, vinegar, olive oil, Dijon, salt and pepper, and blend until emulsified. Taste and adjust seasonings. Fold in remaining diced apples.
Finish
Toss together roasted Brussels sprouts, lardons, and about ¼ cup vinaigrette in a large salad bowl. Taste and add additional vinaigrette as needed. Plate and garnish with candied pecans.