As fun as Thanksgiving potlucks can be, the question is always “what do I bring?” Here’s a delicious Warm Brussel Sprout Salad from Napa Valley Grille’s Taylor Broudreaux! Yum:
Warm Brussels Sprout Salad – Executive Chef Taylor Boudreaux
1/2 oz. pancetta, small diced, blanched and rendered 50%
4 oz. Brussels sprouts thinly sliced, lengthwise
1 oz. red wine vinaigrette (see below)
1 T Chopped toasted pistachios
Spanish Manchego cheese
Salt and pepper
In a hot sauté pan, render pancetta. Add in Brussels sprouts and coat with rendered fat. Season with salt and pepper. Add in vinaigrette and toss sprouts. Sauté for 45 seconds until al dente. Do not overcook. Plate and garnish with toasted pistachios and shredded Manchego cheese.
Top with poached egg and fresh cracked pepper. Serve.
1/2 cup red wine vinegar
2 T lemon juice
1 T Dijon mustard
1 T chopped parsley
1/2 T chopped thyme
1 small clove garlic chopped
1 T minced shallot
1 1/2 cups blended olive oil
salt and pepper to taste
Combine all ingredient except oil. Slowly whisk in oil to emulsify. Season salt and pepper to taste.
Napa Valley Grille – 1100 Glendon Avenue Los Angeles, CA 90024