Happy Thanksgiving! Whether you feast tonight or tomorrow, we are thankful for being able to support and have access to the bounty of our local Fraser Valley producers, for our hardworking staff and chefs, and for you - our customers and local foodies. Be safe and eat well.
Put your brussel sprouts to work this Thanksgiving! We hearty recommend you still roast up and serve them warm at your harvest feast, but why stop there when you can also serve them up in this delicious salad!
Add the egg yolks, lemon juice, two cloves of garlic, Worcestershire sauce, anchovy fillets, Parmesan, red wine vinegar, and cayenne to a food processor and blend until smooth.
Mix the olive oil and grapeseed oil together in a small container and with the food processor running, add the oil in a thin, steady stream. Taste. Season with salt and pepper. Keep tasting and seasoning until you are happy. The dressing should be acidic and full of savoury flavour. You can make the dressing a few days ahead of time, and store it in the fridge.
Make the Croutons:
Heat the oven to 375F. Toss the focaccia pieces in enough olive oil to thoroughly coat them and season lightly with salt and pepper. Place the croutons on a rimmed baking sheet lined with parchment. Cook the croutons in the oven until they are toasted and crispy, approximately 8 minutes.
Trim the stems off the brussel sprouts, removing any sad outer leaves. Cut each brussel sprout in half and then slice each half into thin ribbons with a knife.
In a large bowl, mix together the brussel sprout ribbons, the parsley, bacon chunks, and the croutons. Add most of the dressing and toss. Add the rest of the dressing as needed. Taste. Adjust as necessary with salt, pepper, and lemon.
Serve immediately.
Prep Time: 20 Minutes
Cook time: 0 Minutes (you will have to cook some bacon if you don't have any on hand).
