Recipe: Brussels Sprout Leaves with Cider-Pancetta Dressing
| Chef | Paul Lynch |
| Restaurant/Operation | FireLake Grill House & Cocktail Bar, Minneapolis |
| Menupart | Vegetables |
| Daypart | Dinner |
| Source | R&I |
| Region |
Brussels Sprout Leaves with Cider-Pancetta Dressing |
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| Yield: 1 serving | |
| Clarified butter | 1 tsp. |
| Brussels sprout leaves* | 3 oz. |
| Cider-Pancetta Dressing, recipe follows | 2 oz. |
| Kosher salt and black pepper | to taste |
| Hazelnuts | 1 Tbsp. |
| 1. In hot sauté pan, add Brussels sprout leaves to clarified butter. 2. Stir in Cider-Pancetta Dressing; sauté sprout leaves until hot and crisp-tender. Season with salt and pepper; garnish with hazelnuts to serve. *Using a paring knife, remove core of Brussels sprouts, then separate individual leaves. |
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Cider-Pancetta Dressing |
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| Yield: 20 servings | |
| Bacon fat | 1¼ cups |
| Pancetta, small dice | 10 oz. |
| Shallot, brunoise | 2½ |
| Onion, sliced 1/8-in. thick | 5/8 |
| Cider vinegar | 1¼ cups |
| Creole mustard | 1 Tbsp. |
| Dry mustard | 1¼ tsp. |
| Brown sugar | ½ cup |
| Olive oil | 7/8 cup |
| Italian cider vinegar | 1¼ cups |
| Salt | 1¼ tsp. |
| Black pepper | 5/8 tsp. |
| Chipotle powder | 1/3 tsp. |
| 1. Fry pancetta in bacon fat until crisp; add shallots and sauté until tender. 2. Strain off fat; reserve shallots and pancetta and fat separately. 3. In same pan, caramelize onion. Deglaze with regular vinegar; add Creole mustard, dry mustard and brown sugar. 4. In blender or processor, blend onions and deglazing liquid; slowly add reserved bacon fat, olive oil and Italian cider vinegar. Season with salt, pepper and chipotle powder. 5. Whisk in reserved shallots and pancetta. |
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