Duskie Estes’s Brussels Sprouts, Gravenstein Apple, and Black Pig Bacon Salads

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Duskie Estes's Brussels Sprouts, Gravenstein Apple, and Black Pig Bacon Salads
Servings
people
Servings
people
Ingredients
4 oz Black Pig bacon, or other quality bacon, cut into lardons
4 cups Brussels sprouts, quartered
1 shallot, minced
1 head frisée, cleaned
3 tbsps Marcona almonds, roughly chopped
Wine Pairing
Instructions
RENDER bacon until slightly browned, in large sauté pan on medium-high heat, a few minutes. Add the Brussels sprouts and cook until browned on at least one side, about 3 minutes.
ADD the shallots and open up their fragrance, about 1 minute. Add the vinegar, remove from heat, and toss. Return the pan to the heat until the Brussels sprouts are just tender, about 3 to 5 minutes. Remove from heat.
ADD the frisée, apples, almonds and extra-virgin olive oil and toss. Season to taste with salt and pepper. Plate or eat right out of the pan.
Ingredients
4 oz Black Pig bacon, or other quality bacon, cut into lardons
4 cups Brussels sprouts, quartered
1 shallot, minced
1 head frisée, cleaned
3 tbsps Marcona almonds, roughly chopped
Wine Pairing
Instructions
RENDER bacon until slightly browned, in large sauté pan on medium-high heat, a few minutes. Add the Brussels sprouts and cook until browned on at least one side, about 3 minutes.
ADD the shallots and open up their fragrance, about 1 minute. Add the vinegar, remove from heat, and toss. Return the pan to the heat until the Brussels sprouts are just tender, about 3 to 5 minutes. Remove from heat.
ADD the frisée, apples, almonds and extra-virgin olive oil and toss. Season to taste with salt and pepper. Plate or eat right out of the pan.

This recipe was featured in Eat Ink: Recipes. Stories. Tattoos.

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