cuisine
Warm
brussels Sprouts Salad
The executive chefs in each location have the freedom to change about half the menu that reflects a Southern influence. Some dishes, such as the Brussels Sprouts salad, loaded tots and fried chicken tacos, make the cut at every LouVino.
VINAIGRETTE • • • • • • • • • •
4 cloves garlic 1 shallot 1 cup Champagne vinegar 1 tablespoon Dijon mustard ½ bunch fresh cilantro, with stems Juice of two limes Zest of one lime 3 cups vegetable oil 1 teaspoon kosher salt 1 teaspoon granulated sugar
− Place garlic, shallot, vinegar and mustard in a blender; blend until smooth. Add cilantro and blend again until smooth. Add lime juice and zest. Turn blender to medium; slowly add oil. Once oil is incorporated, add salt and sugar. Set aside.
BRUSSELS SPROUTS SALAD • 1 pound Brussels sprouts, cleaned and halved • 4 ears of corn • ½ cup cherry peppers, tops cut off, peppers sliced, retaining seeds • Cilantro leaves for garnish
− Add Brussels sprouts to a pot of boiling water for 45 seconds. Drain, then immediately place the sprouts in ice water. After they have cooled, lay them out on a towel to dry. Grill the corn or roast it on a gas burner. Alternatively, broil it on a cookie sheet. Remove corn when tender and slightly browned. Cut off kernels. After Brussels sprouts are dry, place them, face down, in a well-oiled cold sauté pan on medium heat. Flip them over when they start to pop. Place peppers and corn in a medium-size mixing bowl. Add Brussels sprouts to bowl. Lightly mix in vinaigrette. − To serve: Place the mixture on a plate. Garnish with extra cilantro leaves.
102 TOPS LOUISVILLE | May 2019