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Brussels sprout salad with caper cream

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Ingredients for 4 servings:

  • 500 g Brussels sprouts
  • Salt and pepper, freshly ground
  • 150 g bacon, streaky, diced
  • 5 tbsp olive oil
  • 2 small shallots
  • 1 garlic clove(s)
  • 1 tbsp balsamic vinegar
  • 1 tbsp capers
  • 6 tbsp whipped cream

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Trim the Brussels sprouts and boil them in salted water for 10 minutes. Fry the bacon cubes with 1 tablespoon of oil in a pan over low heat. Mix the shallot cubes with crushed garlic, salt, pepper, vinegar, and chopped capers. Whisk in 4 tablespoons of oil and the cream. Toss the Brussels sprouts in the hot bacon cubes. Pour the caper cream over them and mix everything together. Delicious with tarte flambée or whole-grain bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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