Waldorf-Style Brussels Sprout Salad with Guanciale

Name: Waldorf-Style Brussels Sprout Salad with Guanciale
Total time: PT0D0H0M
Yield: serves 2-4
Ingredients: 2 oz. thinly sliced guanciale or pancetta; 2 tsp. confectioners' sugar; 7 oz. Brussels sprouts, trimmed; 5 tbsp. half & half; 3 tbsp. white wine vinegar; 1 1 ⁄ 2 tsp. Colman's hot English mustard; 1 ⁄ 4 tsp. granulated sugar; Maldon flake sea salt and freshly ground black pepper, to taste; 1 ⁄ 2 cup walnuts, toasted and roughly chopped; 2 stalks celery, sliced ¼" thick on the bias; 1 small tart apple, such as Granny Smith, cored and cut into ¼" matchsticks

Serves
serves 2-4

ANDRÉ BARANOWSKI

Matt Wilkinson uses Brussels sprouts in his riff on this classic New York salad. This recipe first appeared with the 2015 SAVEUR 100 item Salad All Day.

Ingredients

2 oz. thinly sliced guanciale or pancetta
2 tsp. confectioners' sugar
7 oz. Brussels sprouts, trimmed
5 tbsp. half & half
3 tbsp. white wine vinegar
1 ¹⁄₂ tsp. Colman's hot English mustard
¹⁄₄ tsp. granulated sugar
Maldon flake sea salt and freshly ground black pepper, to taste
¹⁄₂ cup walnuts, toasted and roughly chopped
2 stalks celery, sliced ¼" thick on the bias
1 small tart apple, such as Granny Smith, cored and cut into ¼" matchsticks

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Instructions

Step 1

Heat oven to 350°. Place guanciale on a parchment paper-lined baking sheet and sprinkle with confectioners' sugar; bake until crisp, 6–8 minutes. Bring a 4-qt saucepan of water to a boil. Peel and reserve outer leaves from sprouts, leaving the tender core. Using a mandoline, thinly slice cores; place in a bowl. Cook outer leaves for 1 minute; drain and transfer to a bowl of ice water. Drain and pat leaves dry using paper towels; add to bowl with cores. In another bowl, whisk half & half, vinegar, mustard, granulated sugar, and salt; pour over sprouts. Stir in half each of the walnuts, celery, and apple, salt, and pepper; transfer to a serving platter. Garnish with remaining walnuts, celery, and apple; crumble reserved guanciale over the top.

Heat oven to 350°. Place guanciale on a parchment paper-lined baking sheet and sprinkle with confectioners' sugar; bake until crisp, 6–8 minutes. Bring a 4-qt saucepan of water to a boil. Peel and reserve outer leaves from sprouts, leaving the tender core. Using a mandoline, thinly slice cores; place in a bowl. Cook outer leaves for 1 minute; drain and transfer to a bowl of ice water. Drain and pat leaves dry using paper towels; add to bowl with cores. In another bowl, whisk half & half, vinegar, mustard, granulated sugar, and salt; pour over sprouts. Stir in half each of the walnuts, celery, and apple, salt, and pepper; transfer to a serving platter. Garnish with remaining walnuts, celery, and apple; crumble reserved guanciale over the top.