Thursday, February 10, 2011

Practically Perfect Salad

This is now my signature salad. That's how much I love it.  I figured that a descriptive title - aka Romaine, Brussels Sprout, Bacon, and Parmesan salad - was a bit unwieldy, and as I adapted the ingredients from Prosciutto, Pecorino, and Brussels Sprout salad, I should probably change the name as well.  And, because this salad is practically perfect, it is exactly to my tastes (obscure vegetable, check.  Bacon, check.  Cheese, check.) and my parents (sarcastically, usually) call me their practically perfect child (Mary Poppins flashback, anyone?), I would recreate this salad and its name.

No parmesan on top yet, and it still looks amazing!  I want to reach through my screen and eat this.

Moving on.  Unlike the earlier Brussels sprouts salad, this one is actually a salad, with lettuce and stuff, but with brussels sprouts on top.  Also, it's delicious.  The flavors are extremely complementary, and the roasted sprouts combined with bacon, parmesan cheese, and a yummy vinaigrette are just about perfect.  If I owned a restaurant, this would be the star dish; it's that good.  Plus, it's got a beautiful presentation.  Serve this with some crusty bread and you will impress the heck out of yourself, let alone anyone else who's eating with you.  (Side note: if you are eating this alone, don't combine the second serving's ingredients until you're ready to eat it.  Otherwise it will get mushy, which would be just too sad).


Practically Perfect Salad
Adapted from Big Girls Small Kitchen
2 servings

1/2 pound brussels sprouts, cleaned and halved
3 Tbs. olive oil
1 tsp. paprika
1 Tbs. apple cider vinegar*
2 Tbs. red wine vinegar, any variety (I used red wine with pomegranate)
3 tsp. Dijon mustard
Black pepper
5 cups chopped Romaine lettuce
5 slices bacon, cooked and crumbled
2 oz.+/- grated or shaved parmesan cheese

Preheat oven to 400.  Toss the sprouts with 1 Tbs. of the oil, paprika, and a generous pinch of salt.  Arrange on greased or parchment-lined baking sheet and bake for 30 minutes, turning once - they should be crispy on the outside and soft inside.  Remove from oven and set aside

In a small bowl, whisk together the vinegars and mustard.  Add a few dashes of pepper and then whisk in the olive oil.  Add some salt, and then taste for flavor, adjusting any of the ingredients as you like.

Arrange the lettuce in two bowls and toss with half of the dressing in each.  Place half of the brussels sprouts, bacon, and parmesan on each.  Sprinkle with salt and pepper, if desired.  Serve.

I saved some of the salad dressing to go on top, which made it even prettier.

*The original recipe calls for raspberry vinegar, which I don't have and don't intend to buy anytime soon...

1 comment:

  1. So Eliza, if you're just needing to use up some brussels sprouts and you don't have the rest of the ingredients for this yummy salad, try steaming the sprouts, then pouring on just a bit of lemon juice and milk or cream, and sprinkle with salt and pepper. Mmmm--and a little simpler!


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