Gordon’s Warm Brussels Sprout Salad with Bacon and Eggs

Yield: 8 servings as side dish (or 4 as main dish)
Time: about 1 hour

I first had this at a street fair in the Mission, outside of the former Gordon’s Restaurant site. Truly fantastic. Pro tip: do as much as possible a day ahead. I use a wok to cook the salad, and assuming everything is prepped, it only takes a few minutes.

Ingredients

Vinaigrette

2 large shallot, minced
4 large garlic cloves, minced
1 teaspoon chopped fresh thyme
1/4 cup red wine vinegar
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper, to taste

Warm Brussels Sprouts Salad

80 brussels sprouts (about 5 pounds)
1 large red onion
2 tablespoons butter
4 large eggs
2 cups artisan bread cubes (1/4 inch cubes) crusts removed
4 tablespoons olive oil
1 pound bacon, cut into 1/2 inch dice
Salt and freshly ground pepper, to taste

Directions

To make the vinaigrette: Combine the shallots, garlic, thyme and vinegar in a bowl. Let stand for at least 30 minutes, then whisk in the olive oil.
To make the salad: Halve each Brussels sprout. Place cut-side up on work surface and make V-shaped cut to remove the core and any stem nubbin. The leaves will fall off and separate. Rinse sprouts and set aside.
Cut the onion, stem to root, into 1/4 inch thick slices. Melt the butter in a skillet over medium heat. Add the onion and saute, stirring frequently, for about 10 minutes, or until golden and sweet. Set aside.
Place the eggs, still in their shells, in a small saucepan; cover with cold water. Bring to a boil over high heat, remove from heat and let stand for 9 to 11 minutes. The yolks should be firm but slightly undercooked. Peel the eggs and cut each into 8 chunks. Set aside.
Preheat the oven to 450 degrees
Toss the bread cubes with 2 tablespoons of the olive oil and place in a single layer on a baking sheet. Bake, stirring occasionally, for 10 to 15 minutes, or until golden brown.
Cook the bacon in a saute pan over medium heat for about 7 minutes, or until golden and crisp. Using a slotted spoon, transfer bacon to paper towels to drain.
Heat the remaining 2 tablespoons olive oil (or reserved bacon drippings) in a large saute pan over medium-high heat until nearly smoking. Add the Brussels sprout leaves and toss for about 5 minutes, or until wilted. Season with salt and pepper. Add the reserved onion and bacon. Cook, tossing, until hot. Add the vinaigrette and toss to distribute evenly. Add the croutons and eggs, and toss gently to mix. Serve immediately.
A few steps can be made up to one day ahead: Step 2: prepare Brussels sprouts, wrap in towel, seal in plastic bag and chill; Step 4: hard boil eggs, refrigerate; Step 6: prepare croutons; Step 7: cook bacon.