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Brussels-Sprout Salad With Crispy Bacon and Buttermilk Dressing

Provided by: Chef Kyle Knall
Served at: Maysville

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To give these sweet and nutty veggies a crisp textural boost, Kyle Knall, chef of the terrific new whiskey bar and restaurant Maysville near Madison Square, pulls the leaves from the hearts and cooks them separately. Then he tosses them together with crunchy bits of pig’s ear, but in a pinch, bacon does the trick.

Ingredients

For the buttermilk dressing:
1 shallot, minced
2 tbs. sherry vinegar
Salt and freshly ground black pepper
1 egg yolk
Juice of 1 lemon
1 cup grapeseed or canola oil
1/4 cup buttermilk
4 dashes Tabasco

For the salad:
40 Brussels sprouts
1/3 pound slab bacon, cut into lardons
2 tbs. plus 1 tsp. extra-virgin olive oil
Salt and freshly ground black pepper
2 Honeycrisp apples, cored and diced
2 lemons, cut into supremes and diced
4 quail eggs, boiled for 2 minutes and 10 seconds (available at Whole Foods)
2 ounces Pecorino, for grating

Instructions

For the dressing: In a bowl, combine the shallot with the sherry vinegar, a pinch of salt, and 1 teaspoon of pepper, and marinate for 10 minutes. Whisk in the egg yolk and lemon juice. Drizzle in the oil, whisking until an emulsion forms. Whisk in the buttermilk. Add the Tabasco, and season with salt and pepper. Reserve.

For the salad: Preheat oven to 425. (1) Remove the outer leaves from the sprouts. (2) Cut the hearts in half, and add them to a bowl with the lardons and 2 tablespoons of olive oil. Toss and season with salt and pepper. Place lardons and sprout hearts, cut side down, on a baking sheet. Roast for 20 minutes or until golden brown. Meanwhile, add the sprout leaves to the bowl with 1 teaspoon of olive oil; toss and season with salt and pepper. (3) Spread the leaves on another baking sheet, and roast for 10 minutes or until crisp. In a salad bowl, combine the hearts and lardons with the leaves, apple, and lemon, and drizzle with buttermilk dressing.

To serve: Garnish with quail eggs, and grate Pecorino over the top.

See also: In Season: Brussels-Sprout Salad With Crispy Bacon and Buttermilk Dressing

(Published 2012)
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