Bruce's Brussel Sprouts Salad
- Snow Marketing Collective SMC
- Jan 3
- 1 min read
Recipe
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let the meat cool before proceeding to maintain tenderness.
Notes
1
You need to make some croutons with a lot of garlic and olive oil on them. I like to tear the bread apart with my fingers and then toss it and bake it.
2
You need to shred brussels sprouts on a mandolin.
And then take a couple of handfuls of them and fry them at about 325°.
3
Just pull them out and let them cool down and they will get crispy.
You don’t need to fry all of them maybe less than a third of your total shaved volume.
4
Next shred some Tuscan kale you can do that with your chef’s knife.
You want equal parts kale and brussels sprouts for the salad.
5
Then just toss everything Together including the fried brussels sprouts and croutons.
Add a little bit of fish sauce, lemon juice, olive oil, parmigiana and of course salt and pepper Until you start getting the intensity is looking for when do you want to croutons to absorb some of the dressing. it should have the same effect on your mouth as a well-made Caesar salad tangy but with the richness from the parmigiana.
Instructions
1/2 torn baguette (make croutons)
Chopped Garlic
Evoo
1-2# Brussels sprouts
1 bunch kale
1/2 c parm
1/4c golden raisins
Fish sauce
Lemon juice
Bolognese Sauce
Bruce’s Brussel Sprouts Salad
Ladd Shuford
Servings :
Calories:
Prep Time
10 Minutes
Cook Time
40 minutes
Rest Time
N/A
Total Time
50 minutes
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