Waldorf-Style Brussels Sprout Salad with Guanciale
Matt Wilkinson uses Brussels sprouts in his riff on this classic New York salad.
Yield: serves 2-4
- 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
- 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.