Cooking Lesson #412: Shaved Charred Brussels Sprouts Salad

Joan’s Healthy Recipes

credit: pinchofyum.com

How you doin’? Brussels Sprouts are members of the cabbage family, grown for their edible buds. These leaf vegetables are typically 3/4-inch to  1-1/2-inches in diameter and resemble miniature cabbages. Brussels Sprouts has long been popular in Brussels, Belgium, from which the originates. Brussels Sprouts first appeared in northern Europe during the 5th century, later being cultivated in the 13th century in Europe.
 
Production of Brussels Sprouts in the United States began in the 18th century, when the French brought them to Louisiana. The first plantings in California's Central Coast began in the 1920s, with significant production beginning in the 1940s. Currently, several thousand acres are planted in coastal areas of San Mateo, Santa Cruz, and Monterey counties of California. Within these micro-climates, which offer an ideal combination of coastal fog and cool temperatures year-round, are perfect from growing Brussel Sprouts.
 
Raw Brussels Sprouts are 86% water, 9% carbohydrates, 3% protein and negligible fat. In a 100 gram reference amount (about 3.5 ounces), they supply high levels (20% or more of the Daily Value, DV) of vitamin C (102% DV) and vitamin K (169% DV), with more moderate amounts of B vitamins, such as folate and vitamin B6; essential minerals and dietary fiber exist in moderate to low amounts. As with broccoli and other brassicas, Brussels Sprouts contain sulforaphane, a phytochemical under basic research for its potential biological properties.
 
So, it is a healthy vegetable, but that’s not the only reason that kids dislike them so. Children have almost 3-times the taste receptors in their mouths than adults and the polarizing, somewhat bitter flavor is not what kids like. Aside from that, some people really suffer from gas bloat after eating them.
 
My Shaved Charred Brussels Sprouts Salad is tangy and crunchy. It starts with the raw crispiness of lightly charred Brussels sprouts smothered in a creamy dressing, topped with crisp bacon and homemade croutons. If you've never liked Brussels sprouts, you're going to love them now.
 
Prep time:  25 minutes
Cook time:  25 minutes
Assembly time:  10 minutes
Yield:  6 servings
 
Ingredients 
For the croutons
1/2 baguette, cut into cubes, divided
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
8 slices bacon, divided
 
For the dressing
2 anchovy fillets or 1 tablespoon anchovy paste
6 cloves garlic, finely minced or grated
2 teaspoons Dijon mustard
1/2 cup light mayonnaise
1 cup grated Parmigiano-Reggiano cheese, divided
4 tablespoons fresh lemon juice
1/4 teaspoon Worcestershire sauce
salt and ground black pepper to taste
 
For the charred Brussel Sprouts
6 tablespoons extra virgin olive oil
2 pounds Brussels Sprouts
 
Directions

1. Preheat an oven to 350⁰ F.
2. Toss the baguette cubes with olive oil, salt, and pepper in a large bowl.
3. Spread out the bread cubes on a lined sheet pan.
4. Place a wire cooling rack on a separate lined sheet pan; lay bacon slices on top.
5. Bake the bacon slices and the baguette cubes in the oven until the bacon is browned and the bread cubes are toasted; about 15 minutes. Turn the bread cubes halfway through and turn the bacon when cooked on one side. Remove from oven and let cool to room temperature.
6. Place the bacon on paper towel to soak up the excess fat. Finely chop the bacon and set aside.
7. Reset the oven to High Broil.
8. Cut washed and drained Brussel Sprouts in half; place them on a sheet pan and drizzle with 6 tablespoons of olive oil.
9. Place the sheet pan on the top rack in the oven to allow them to lightly char.
10. Remove from the oven and cool.

To make the dressing

1. Mash anchovy fillets, garlic and mustard together with a fork in a large salad bowl. Add mayonnaise, 1/2 of the Parmigiano-Reggiano cheese, lemon juice, Worcestershire and season with salt and pepper.
2. Whisk dressing until well combined.

To prep the salad

1. Finely shave the cooled, charred Brussels sprouts using a mandolin; place into the bowl with the dressing.
2. Add about half of the bacon and croutons; toss until well coated.
3. Serve with remaining Parmigiano-Reggiano cheese, croutons, and the rest of the bacon on top.

ChefSecret:  You can also use a knife or a food processor to shave the Brussels sprouts. Add chopped toasted almonds for a little added crunch.

Quip of the Day: “When thinking about life consider this:  no amount of guilt can change the past and no amount of anxiety can change the future.”
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