Brussels Sprout Salad with Mustard Vinaigrette Tweetcipe

I was in Steamboat Springs, Colorado recently and had the good fortune to dine at The Laundry Restaurant. Every dish was tasty, from their contemporary concoction called Laundry Lemonade to the Lemon Gorgonzola Cheesecake. But the dish I had to try to recreate at home was their Brussels Sprout Hash. Executive Chef Chris Randall’s recipe is easy to find on the Web, so what I’m going to share is my streamlined riff on his excellent dish. I know I’ve posted a Tweetcipe for Brussels sprouts already, but I think this under-appreciated fall vegetable deserves a second feature.

Brussels Sprout Salad

1 lb trimmed Brussels sprouts, smaller is better

3 slices bacon or 3 oz pancetta, diced small

Salt and pepper to taste

4 T mustard vinaigrette (recipe below)

Fill a large saucepan about half full of salted water and bring to a boil. Blanch the sprouts for 2 minutes. Drain the sprouts and place them in a cold water bath to stop them from cooking. Drain the sprouts well and cut each in half or thirds, depending on their size.

Cook diced pork in a large nonstick skillet until brown and crispy. Use a slotted spoon to place the pork on paper towels to drain. Pour off all but 2 T of grease. Over medium heat, sauté the sprouts in the grease until they start to brown. Salt and pepper to taste. Place the sprouts in a bowl and stir in the mustard vinaigrette and cooked pork. Serve warm or at room temperature. Optional: add 1/3 cup toasted chopped walnuts.

Mustard Vinaigrette

2 T of whole mustard

1 T Dijon mustard

2 T cider vinegar

1 T honey

1 ½ cups olive oil

Combine all ingredients except oil in a blender or food processor. While blending on a low speed, slowly drizzle in the oil.