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