I’ll start by saying this recipe is not traditional and is more loosely inspired by the classic Salad Lyonnaise than the “real” thing. Ok! Disclaimer aside this is one of the best salads I’ve had and it makes a perfect first course or appetizer. There is nothing like a salad with bacon, egg and crunchy croutons to make you rethink merely calling it a “salad.”
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Going bold with a side dish is what you want to do when your main dish is subtle. When David made the Summer Squash pasta for me it was full of flavor, the kind of creamy richness that goes really well with the “dark green” flavor of haricots verts (French green beans). Haricots verts are just a little thinner than normal green beans and have a refined quality to them. Plus they are easy to find at Trader Joes…so if you can get them use them!
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I never thought I would be writing another Brussels Sprouts post so soon! I have to credit David for making these for me and Viet World Kitchen where he originally got the idea. The idea of adding bacon is obvious, but the trick that makes this absolutely amazing is the addition of a tiny amount of fish sauce. The slight sweetness of the Brussels Sprouts is enhanced by the salt in the fish sauce and the bacon’s savory umami flavor is enhanced by the natural glutamate of the fish. It comes out richly savory with a balanced sweetness that doesn’t taste fishy at all.
Continue reading “Blanched Brussels Sprouts with Bacon”
When I started out to write this blog, my boyfriend warned me that naming my recipe “best Brussels sprouts evah” would not be a good idea. Not that I was going to! Even so, these are delicious and provide a nice alternative to simply drowning them in butter, which I admit is totally an option. I’m no Paula “Sweet Tea” Deen, but I do appreciate what a nice glob of butter can do for a dish. Call it my French influence via Julia Child. The “why” of this dish is that soy sauce brings out savory flavors really well. Soy … Continue reading Brussels Sprouts with Soy-Vinegar Glaze