Ingredients
- 2 lbs. Brussels sprouts
- 3 oz. cooked pancetta or cooked bacon
- 15 leaves Italian parsley
- 2 tablespoons olive oil
Dressing:
- 1 teaspoon lemon juice
- 1 teaspoon mustard
- ½ shallot
- ¼ cup honey
- ½ cup salad oil
- Sea salt
Instructions
For the Dressing:
- Combine all the ingredients into a bowl except the oil
- Mix with a whisk or a stick blender
- Slowly add the oil while the blender is going
- Season with salt to your taste
For the Sprouts:
- Place a large pot of water on the stove and bring to a boil (make sure that the pot filled with water will have enough room for the Brussels sprouts to float around freely)
- Add in more sea salt than you think you need, this will help to flavor the Brussels sprouts as well as help to retain the bright green color
- Trim the bottom of the Brussels sprouts to remove the hard stem.
- Cut the Brussels sprouts in half from top to bottom.
- Place the Brussels sprouts in the boiling water and blanch for approximately 4-5 minutes (or until the core of the Brussels sprouts is just starting to feel tender)
- Scoop out the Brussels sprouts with a mesh strainer and place into a large container filled with ice.
- Once the Brussels sprouts are completely cooled you can strain them out and place them on a baking sheet, toss with oil.
- Place Brussels sprouts in a hot wood burning oven or grill, or a conventional oven set to 500 degrees, until the outer leaves are charred.
- Remove Brussels sprouts from the oven and scoop into a serving vessel. Top with the dressing, pancetta, and parsley.
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