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Taylor Boudreaux's warm Brussels sprout salad recipe, perfect for winter

Just because winter is here doesn’t mean the concept of salads as a meal should go out the window. Rather, make this easy salad recipe from Taylor Boudreaux, executive chef at Napa Valley Grille in Los Angeles.

Crisp pancetta and thin slices of Brussels sprout are a fantastic combination.
Published with permission of Napa Valley Grille

Crisp pancetta and chopped pistachios give you that crunch that's so essential in a satisfying salad, and the Brussels sprouts are tossed briefly in a red-wine vinaigrette and some of the rendered fat for a truly flavorful bite.

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For the vinaigrette:

  • 1/2 c red-wine vinegar
  • 2 T lemon juice
  • 1 T Dijon mustard
  • 1 T chopped parsley
  • ½ T chopped thyme
  • 1 small clove garlic, chopped
  • 1 T minced shallot
  • 1 ½ c olive oil
  • Salt and freshly cracked black pepper, to taste

For the salad:

  • 1 T vinegar
  • 1 egg
  • ½ oz pancetta, finely diced
  • 4 oz Brussels sprouts, thinly sliced lengthwise
  • Salt and freshly cracked black pepper, to taste
  • 2 T red-wine vinaigrette
  • 1 T chopped pistachios, toasted
  • Shaved manchego, to taste


For the vinaigrette:

1. In a small bowl, combine the first 7 ingredients. Slowly whisk in the oil to emulsify. Season with salt and pepper, to taste.

For the salad:

1. In a deep pot, bring 3 in water to a simmer over high heat. When it reaches a simmer, reduce the heat to maintain the simmer. Add the vinegar.

2. Crack the egg into a small cup. Stir the water rapidly with the back of a spoon, and gently drop the egg into the vortex.

3. Simmer until the whites coagulate, and the egg floats to the top, about 3 minutes. Remove the egg with a slotted spoon to a bowl and set aside.

4. Bring a small pot of water to a boil over high heat, and fill a small bowl with ice water. Add the pancetta, and immediately plunge into the ice bath. Repeat 2 more times. Drain and pat thoroughly dry.

5. Heat a sauté pan over high heat. When hot, add the pancetta, and cook until rendered about halfway.

6. Add the Brussels sprouts, and coat with the rendered fat. Season with salt and pepper, to taste.

7. Add the vinaigrette, and toss. Sauté until al dente, about 45 seconds.

8. Plate and top with the pistachios, manchego, to taste, and the poached egg. Season with pepper, to taste, and serve.

Serves: 1

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