Brussels Sprouts Salad
Vincent Francoual, executive chef/owner Vincent A Restaurant
Best served with Chef Vincent Francoual’s Rabbit Loin
1 lb. Brussels sprouts, leaves pulled off the cores (discard cores or use for vegetable stock)
8 Tbsp. almond (other other nut) oil
2 Tbsp. red wine or sherry vinegar
salt and freshly cracked black pepper
Fill a large bowl with ice water and set aside.
Set a large saucepan of water over high heat. Add salt to water until it tastes like sea water. When the water boils, add Brussels sprouts leaves. When leaves turn bright green and are just tender, about 3-4 minutes, use a slotted spoon to transfer leaves to ice water. When leaves are cool, drain thoroughly and spread on a paper towel. Set aside.
Make a light vinaigrette by scattering a pinch or two of salt and several grinds of cracked pepper into a medium mixing bowl. Add vinegar and whisk to dissolve salt, then whisk in oil. Add Brussels leaves to vinaigrette and toss to coat. Add a bit more salt to taste if needed.