Brussel Sprouts a la Zazu

I dunno.  We make this amazing brussel sprout hash . . . but I think THIS recipe takes THAT recipe to a whole new level.  My new brussel sprout lovefest:


4 ounces slab bacon, cut into lardons

4 cups brussel sprouts, quartered

4-6 small red potatoes, quartered and lightly steamed

1 shallot, minced

1/4 cup banyuls (or sherry vinegar)

1 head frisee, cleaned

1 apple, diced

3 tablespoons roasted, peeled, and roughly chopped hazelnuts

1 tablespoon quality extra virgin olive oil

3 tablespoons gorgonzola

kosher salt and freshly ground black pepper

In a large saute pan on medium high heat, render the bacon until slightly browned, a few minutes.

Add the brussel sprouts until browned on at least one side, about 3 minutes. Add the shallots and open up their fragrance, about 1 minute. Add the vinegar and toss.

Okay — now this is where David and I differ on how to finish this dish.

David:  Add the frisee, apples, hazelnuts, and extra virgin olive oil and toss. Season to taste with salt and pepper.  Plate and garnish with gorgonzola

Caitlin:  Add the hazelnuts and olive oil and toss.  Season to taste with salt and pepper.  Put the frisee on a serving dish, then spoon the brussel sprout mixture on top and garnish with the apples and gorgonzola.  I hate soggy apples!  I also would add more hazelnuts.

Eat ’em up!

from Zazu Restaurant, Santa Rosa, CA


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