Raw shaved Brussels sprout salad with candied pecans, bacon and white balsamic dressing
Brian Lagerstrom · ♥ 9K likes · 284.1K views · 15 min video
Read about brussels sprouts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 200–225 g Brussels sprouts
Shave large Brussels sprouts on a mandolin to about a 16th of an inch, or cut them very thin with a knife.
Shaving sprouts on a mandolin
- 1 whole egg white
Crack and strain an egg white and whisk in just enough air to make a foam, not stiff peaks.
- 90 g sugar
- 120 g chopped pecans
Whisk in the sugar, then stir in the chopped pecans until evenly coated.
- 4 slices bacon
Spread flat on a parchment lined sheet tray and bake at 325F for 30 to 40 minutes, stirring after 10 minutes so the egg white does not set puffed.
- ½ cup water
Dice the bacon small, add about half a cup of water, bring to a simmer, cook the water off and render on lowest heat 10 to 15 minutes until crisp; drain on paper towel.
- 50 g white balsamic vinegar
- 15 g minced shallot or red onion
- 25 g stone ground grainy mustard
- 15 g honey
- salt
- pepper
Combine the white balsamic, minced shallot, grainy mustard, honey, a strong pinch of salt and pepper and stir before adding any oil.
- 100 g extra virgin olive oil
Add 100 g of extra virgin olive oil, lid the container and shake hard until emulsified.
White balsamic dressing
Toss 200 g of shaved sprouts with about half the dressing, salt, pepper, a hefty grip of candied pecans and most of the bacon.
- aged white cheddar cheese
Pile on a platter and top with more pecans, the rest of the bacon, another spoonful or two of dressing and grated aged white cheddar.