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Shaved Brussels Sprouts and Beet Salad with Bleu Cheese Crumbles and Pomegranate
Shaved Brussels Sprouts and Beet Salad with Bleu Cheese Crumbles and Pomegranate. Watch Kelli Bunch make this recipe here.
Kelli Bunch, who attended the Culinary Institute of America in St. Helena, Calif., came up with this recipe. See more on Kelli, plus a video of her demonstrating how to make the recipe, here.
Serves 6-8 people.
For the Salad:
1 pound Brussels sprouts, shaved
1 small head radicchio, shaved
1 pound red beets
½ pack of bacon (center cut), diced
½ pomegranate, seeded
½ cup bleu cheese (good quality)
Juice of half a lemon
Salt and pepper
Extra virgin olive oil
For the beets:
1 cinnamon stick
1 bay leaf
2 Tablespoons vinegar
½ cup sugar
5-6 whole black peppercorns
1 Tablespoon salt
1 teaspoon orange zest
1 Teaspoon lemon zest
Bring 8 cups of water to a boil and add cinnamon stick, bay leaf, black peppercorn, sugar, salt, orange and lemon zest. Add beets into boiling water and cook for 25-30 minutes until tender. Drain and peel beets and cut into half-moon slices.
Cut and dice bacon and fry in pan, adding 1 tablespoon of water to plump up bacon. Drain bacon on paper towel and set aside. Reserve half of the bacon fat to cook the shaved Brussels sprouts.
Place Brussels sprouts in the same pan as the bacon and add 1 Tablespoon of olive oil and sauté until golden brown. Add 1 Tablespoon of apple cider vinegar and juice of half a lemon to brighten color. Season with salt and pepper.
To Assemble: Layer the bottom of the plate with Brussels sprouts then add the radicchio. Spread the beets out on the top layer and sprinkle with Bleu cheese, bacon and pomegranate seeds.
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