Roasted Brussels Sprouts Salad with Crispy Shallots
Serves 6
Ingredients
4 cups Brussels sprouts, outer leaves removed and quartered
1/2 cup slivered almonds, toasted
1/2 cup golden raisins
1/2 cup pancetta, chopped rough
1/8 cup Dijon or brown mustard
4 Tablespoons white or champagne vinegar
1 lemon, juiced
1/4 cup olive oil
1 medium shallot
a few Tablespoons milk
a few Tablespoons of flour
Salt, pepper and cayenne
1 cup canola oil
Directions
Preheat oven to 375 degrees.
Toss the sprouts with some olive oil, salt and pepper and lay them on a parchment covered baking sheet in a single layer. Bake them for 20-25 minutes. The outer leaves should be crispy and browned and the hearts should be firm, but cooked, when they are finished.
In a medium fry pan, fry the pancetta until it’s nice and crispy. Remove it from the pan with a slotted spoon and drain on a paper towel.
Whisk the mustard, vinegar and lemon juice in a small bowl. Drizzle in the olive oil and whisk until emulsified. Season with a healthy amount of salt and pepper. Pour it into the still warm pancetta pan and let it bubble and reduce a bit, then turn the heat off.
In a small sauce pan, heat the cup of canola oil over medium-high heat. Slice the shallot very thinly and soak the slices in a few tablespoons of milk. Mix flour, salt, pepper, and cayenne together in small bowl. Once the oil is heated and ready, take a tablespoon or so of shallots and toss them in the flour mixture. Shake them off and drop them carefully in the oil. Fry until golden brown. Place on a paper towel to drain and continue with the rest of the shallots.
Add the almonds, golden raisins, pancetta and Brussels sprouts to a medium bowl. Add the crisped shallots to the bowl, pour the dressing over the sprout mixture a little at a time until it is moistened to your liking.
Note: Everything can be prepared ahead of time and assembled just before serving. Serve it warm or at room temperature to elicit the best flavor. Save a few shallots to decorate the top of the salad for a nice presentation.
