Dec 24, 2015
Sous Vide Brussels Sprouts and Bacon Salad
We can’t be sure when, but at some point in living memory, Brussels sprouts managed a public relations coup. Though in days gone by they were the quintessential “yuk, vegetables!” poster child, the once-scorned sprout has been transformed into the doyenne of winter/fall seasonal produce.
Part of this successful makeover has been a more careful approach to cooking these delicate brassicas. Where once they boiled into a contemptible greygreen mush, nowadays the goal is to preserve their delicate sweet flavor and enjoyable crisp texture.
To that end, we used a multi-pronged tack combing the raw, crunchy leaves with the cores cooked delicately sous vide, after which they’re browned in a bit of bacon fat (an excellent partner, and perhaps another element of their improved rep), producing deliciously browned results without losing a nice al dente bite.
You end up with a crazy good (and properly seasonal) salad that satisfies on multiple levels. No one will be saying “yuk!” to these beauties, that much we’re sure of.
Get the recipe right here.
Tags: bacon, brussels, brussels sprout, chef, cooking, doyenne, food, foodgasm, foodie, foodporn, how to, nom, nomiku, recipe, salad, sous vide, sousvide, vegetables, veggies.