When David and I went to the new Emeril’s restaurant (Emeril’s Coastal Italian), he had the Brussels Sprouts. They had this vinaigrette on them that was wonderful.
We love roasted Brussels Sprouts, and thought the addition of a vinaigrette would be good as well. So I searched, and found Emeril’s site full of his recipes. His recipe called for the following:
- 6 strips thick-cut bacon, finely chopped (about 8 ounces)
- 1 shallot, minced (about 1/3 cup)
- 1 teaspoon minced garlic
- 2 tablespoons Creole mustard (used Dijon)
- 4 tablespoons sherry vinegar (used Red Wine Vinegar)
- 1 tablespoon light brown sugar
- Kosher salt, as needed to taste
- 1/3 cup canola oil
- 1 pound Brussels sprouts, trimmed and halved (we roasted them with olive oil, salt and pepper)
In a large saute pan, render the bacon until crispy. Add the shallot and garlic and cook until softened and translucent. Remove from the heat and whisk in the mustard, 3 tablespoons of the vinegar, and the brown sugar. While continuing to whisk, add the canola oil in a thin, steady stream. Season lightly with salt and remove all but 1/3 cup of the vinaigrette from the saute pan to reserve for later.
Emeril deep fries the sprouts. Again, we roasted ours, but when they were done tossed them with the dressing.
It was bright, and tangy. It added a depth to the sprouts that was needed. We all loved it.