Warm Brussels Sprout Salad with Bacon and Eggs

Warm Brussels Sprout Salad with Bacon and Eggs

We knew this was a winner when we tested the recipe at the Chronicle; even avowed Brussels sprout haters came back for more. The combination of tiny individual leaves mixed with bits of bacon, hard cooked egg and caramelized onion is captivating. It’s a best-seller at Gordon’s House of Fine eats in San Francisco.


2 large shallots, diced
4 small garlic cloves, minced
1 tsp chopped fresh thyme
1/4 cup red wine vinegar
2 TB extra virgin olive oil


80 Brussels sprouts ( about 5 lbs)
1 large red onion
2 TB Butter
4 eggs
2 cups artisan bread cubes (1/4-inch cubes)
4 TB olive oil
1 lb bacon, cut in 1/2-inch dice
Salt and freshly ground pepper, to taste

To make the dressing: Combine the shallots, garlic, thyme and vinegar in a bowl. let stand for at least 30 minutes, then whisk in olive oil.

To make the salad: Halve each Brussels sprout. Place cut-side up on a work surface and make a V-shaped cut to remove the core and any atem nubbin.The leaves will fall off and seperate. rinse sprouts and set aside.
Cut the onion, stem to root, into 1/4-inch-thick slices. melt the butter in a skillet over medium heat. add the onion and saute, stirring frequently, for about 10 minutes, or until
golden and sweet. Set aside.
Place the eggs, still in their shells, in a small saucepan;cover with cold water. Bring to a boil over high heat, remove from heat and let stand for 9 to 11 minutes. The yolk should be firm but slightly undercooked. Peel the eggs and cut each into 8 chunks. Set aside.
Preheat the oven to 450 degrees.
Toss the bread cubes with 2 TB of the olive oil and place in a single layer on a baking sheet. Bake, stirring occasionally, for 10 to 15 minutes or until golden brown.
cook the bacon in a saute pan over medium heat for about 7 minutes, or until golden and crisp. Using a slotted spoon, transfer bacon to paper towels to drain.
Heat the remaining 2 TB olive oil in a large saute pan over medium-high heat until nearly smoking. Add the Brussels sprout leaves and toss for about 5 minutes, or until wilted. ( I had to do mine in 2 batches). Season with salt and pepper. Add the reserved onion and bacon. Cook, tossing until hot. Add the vinaigrette and toss evenly to distribute evenly. Add the croutons and eggs and toss gently to mix.
Serve immediately.
Serves 8



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