Chef Elliot Bell
Charlie’s, St. Helena
“Sometimes a side is more than a side. Sometimes it can be a show,” says Chef Elliot Bell of Charlie’s in St. Helena. A good side dish, he says, adds pizazz and complexity to the main protein and sauce, and provides contrast and complement to the other items on the plate. But a great side is durable enough to be made ahead of mealtime, and gets better while it sits waiting to be served. The greens in Bell’s Shaved Brussels Sprout Salad are tenderized in a bath of white balsamic vinegar, where their fibrousness yields to a texture that’s still firm but not tough. Tossed with bacon that’s been candied in maple syrup and wine vinegar, and topped with a generous dusting of Aleppo breadcrumbs, the salad can be frizzled with grated Parmesan, or brightened with a squeeze of fresh lemon. Together, Bell’s crunchy-chewy-sweet-sour fall salad is umami goodness on the tines of a fork. “It’s got a really nice sharp acidity, which cuts through the earthiness of the bacon,” Bell says. Served alongside a hearth-roasted pork chop at Charlie’s, or as a complement to the restaurant’s version of beer can roast chicken, the dish is an easy lift for home cooks, too.
Shaved Brussels Sprouts Salad with Candied Bacon and Aleppo Breadcrumbs
Ingredients
- 1 pound Brussels sprouts
FOR THE ALEPPO BREADCRUMBS:
- 2 tablespoons garlic-infused olive oil
- 1 cup day-old bread cubes, blended into crumbs
- ¼ teaspoon Aleppo pepper (or other dried pepper)
- ¼ teaspoon kosher salt
FOR THE VINAIGRETTE:
- 1 teaspoon finely chopped shallot
- ½ garlic clove
- ¼ teaspoon kosher salt
- 1 teaspoon Dijon mustard
- ¼ teaspoon prepared horseradish
- ½ cup white balsamic vinegar
- 2 tablespoons agave or honey
- ¾ to 1 cup olive oil
FOR THE CANDIED BACON:
- 6 ounces thick-cut bacon, cut into small dice
- 1½ tablespoons red wine vinegar
- 1 tablespoon maple syrup
- Freshly grated Parmesan for serving (optional)
- Lemon wedges (optional)
Instructions
- Thinly shave or finely slice the Brussels sprouts. (You should have 4–5 cups.) Transfer to a bowl and set aside.
TO MAKE THE BREADCRUMBS:
- Warm the garlic oil in a sauté pan over medium heat. Add the breadcrumbs and stir continuously with a spatula until evenly golden brown. Stir in the Aleppo pepper and salt. Remove from heat. Let cool. Set aside.
TO MAKE THE VINAIGRETTE:
- In a blender, combine all vinaigrette ingredients except the olive oil. Blend until smooth. With the motor running, slowly drizzle in ¾ cup olive oil to form an emulsion. Taste and adjust seasoning. Transfer to a bowl and whisk in remaining oil by hand if needed to reach desired consistency.
- Drizzle ⅓–½ cup dressing over the Brussels sprouts and toss to coat evenly. Let stand for 10–15 minutes to soften slightly.
MEANWHILE, MAKE THE CANDIED BACON:
- Cook the bacon in a sauté pan over mediumlow heat, stirring frequently, until golden and crispy (but not burnt). Drain off the fat, leaving a small amount of fat in the pan, and return the pan to medium heat. Add the red wine vinegar, stirring to deglaze the pan. Stir in the maple syrup and continue to cook until syrup thickens and bacon deepens in color. Drain again and let cool.
- Add a generous handful of candied bacon to the Brussels sprouts and toss gently. Divide the salad among individual serving plates. Sprinkle breadcrumbs evenly over the tops. Seve with Parmesan or a squeeze of lemon for extra brightness, if desired. Serves 4–6.
