 | | Directions |
- For the vinaigrette, melt the butter into a medium saucepan over medium heat.
- Add the apple slices and sauté until golden brown, turning occastionally for 6-10 minutes.
- Transfer the apple slices and pan juices to a food process or blender and let it cool slightly.
- Add the oil, vinegar and shallots.
- Process until smooth.
- Add the apple juice, 2 tablespoon at a time, until it is at a pourable consistency.
- Season with salt and pepper to taste.
- For the croutons, preheat the oven to 400°F.
- Place the bread cubes on a tray and drizzle with olive oil.
- Melt the butter in a small skillet, add the garlic, sage and thyme.
- Sauté until fragrant, approximately 1 minutes.
- Pour the butter mixture over the bread cubes and toss to coat.
- Sprinkle the cheese over the bread cubes and season with salt and pepper.
- Bake the croutons until golden, stirring occasionally, for approximately 6-10 minutes.
- Cool on a baking sheet.
- Sauté the bacon in a medium skillet until crisp, drain and crumble.
- Cook the brussels sprouts in a large pot of boiling water until tender, approximately 7 minutes. Drain.
- Combine the croutons, bacon and brussels sprouts in a large bowl.
- Add the raddichio and enough of the vinaigrette to coat, toss well to coat.
- Serve with extra vinaigrette on the side.
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Prep Time: 10 minutes
Cook Time: 40 minutes
Container: medium skillet, large baking sheet, large serving bowl, food processor or blender
Servings: 8
|  | | Ingredients | | | |
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| - | | VINAIGRETTE: |
| - | | 4 tablespoons unsalted butter |
| - | | 1 Granny Smith apple - peeled, quartered and cut into 1/2 inch slices |
| - | | 1/2 cup olive oil |
| - | | 1/3 cup apple cider vinegar |
| - | | 1/4 cup shallot - finely chopped |
| - | | 8 tablespoons apple juice |
| - | | CROUTONS: |
| - | | 1/2 pound loaf of Hawaiian sweet bread, cut into cubes (approximately 5 cups) |
| - | | loaf cranberry walnut bread, cut into 1 |
| - | | 1/4 cup butter |
| - | | 2 garlic finely chopped |
| - | | 1 tablespoon sage fresh chopped |
| - | | 2 teaspoons thyme fresh minced |
| - | | 6 tablespoons fresh grated Romano or Parmesan cheese |
| - | | salt and pepper to taste |
| - | | SALAD: |
| - | | 1 package radicchio/spinach or spring mix |
| - | | 4 bacon slices, crisped and crumbled |
| - | | 1 pound Brussels sprouts trimmed, halved |
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