Description
This roasted Brussels sprout salad with buttermilk dressing is crispy, tangy, and full of bold fall flavor made with Kalona SuperNatural Organic Buttermilk.
Ingredients
Scale
For the salad:
- Brussels sprouts
- ⅓ pound slab bacon, cut into lardons
- 2 tbsp. plus 1 tsp. extra-virgin olive oil
- Salt and freshly ground black pepper
- 2 Honeycrisp apples, cored and diced
- 2 lemons, cut into supremes and diced
- 2 ounces shaved Parmesan or Romano
For the dressing:
- 1 shallot, minced
- 2 tbsp. sherry vinegar
- Salt and freshly ground black pepper
- 1 egg yolk
- Juice of 1 lemon
- 1 cup olive oil
- ¼ cup Kalona SuperNatural Organic Cultured Reduced Fat Buttermilk
- 4 dashes Tabasco
Instructions
For the dressing:
- Combine the shallot with sherry vinegar, a pinch of salt, and 1 teaspoon pepper. Marinate for 10 minutes.
- Whisk in egg yolk and lemon juice.
- Drizzle in oil, whisking until an emulsion forms.
- Whisk in the buttermilk. Add Tabasco and season with salt and pepper. Set aside.
For the salad:
- Preheat oven to 425°F.
- Remove outer leaves from sprouts and set aside. Halve the hearts and toss with lardons and 2 tablespoons olive oil. Season with salt and pepper.
- Place hearts cut-side down on a baking sheet. Roast for 20 minutes or until golden brown.
- Toss the outer leaves with 1 teaspoon olive oil and season with salt and pepper. Spread on a separate baking sheet. Roast for 10 minutes or until crisp.
- Combine hearts, lardons, and leaves in a salad bowl. Add apple and lemon. Drizzle with buttermilk dressing and top with shaved cheese. Serve immediately.