This recipe comes from new Hammertown friend and customer, Julie Taras Wallach. Julie just happens to be the owner of one of my favorite restaurants in New York–the very popular Tipsy Parson. It’s in Chelsea and an easy walk from the High Line…just one of the reasons (in addition to the fabulous food) I love going there and I promise, you will to. Julie and I also have great conversations about being women entrepreneurs — so I’m especially happy we connected. The last time I saw her, I asked her if she’d share a recipe with us here on our blog…and here it is! Thank you Julie…you’re the best.
Tipsy Parson in the Chelsea neighborhood of New York City, serves “belly-filling goodness” morning, noon and night. We specialize in seasonal and hearty interpretations of classic Southern cuisine and are known for our hand-crafted cocktails made with artisanal spirits. This salad is a favorite among our guests and is a versatile addition to any cook’s arsenal. It’s delicious on its own for a light lunch or can be served with grilled pork chops or roast chicken to make a complete meal. This recipe uses sturdy fall and winter ingredients, so it can be prepped in bulk and kept for a few days in your refrigerator and only takes a few minutes to assemble once you’re hungry! – Julie Taras Wallach, Owner
(Yields approximately 1 pint)
- 6 fl.oz. apple cider vinegar
- 2 T light brown sugar
- 1 fl. oz. bourbon (we use Bulleit)
- 1 t whole grain mustard
- 1 1/2 t kosher salt
- 1 1/2 t freshly ground pepper
- 6 fl. oz. organic extra virgin olive oil
In Vitamix or blender, add all ingredients olive oil. Mix to combine. Drizzle in olive oil to emulsify. Check seasoning.
You will likely have extra dressing. It will keep refrigerated for three weeks.
(This dressing can be used warm or cold.)
BRUSSELS SPROUT SALAD
(Yields: 4-6 Entrée-Size Portions)
- 1 1/2 pounds large Brussels Sprouts, finely shaved (see note)
- 1/4 head red cabbage, finely shaved
- 1 small red onion, cut in half, cut into thin half-circles
- 1/2 cup pecan pieces, toasted
- 1/2 cup pecorino cheese, finely grated
- 6-8 pieces crispy bacon, cut into 1/4-inch strips
- 1T Maldon salt
- 1T coarse black pepper
- Bourbon Vinaigrette (as desired)
Note: You can shave brussels sprouts, cabbage and red onion on a mandoline on a 1/4-inch setting or hand cut. Wash and dry the Brussels sprouts. Remove the outer leaves and cut into 1/4-inch rounds, discarding the stem end. These items can be prepared two days in advance and kept refrigerated.
In a large mixing bowl, combine shaved Brussels sprouts, red cabbage, red onions, pecorino, pecans, salt and pepper.
In a medium sauté pan, heat vinaigrette and bacon. Remove from heat and pour desired amount of warm dressing over the shaved salad. Toss quickly and adjust seasoning.
This salad can be served warm or cold. Either way, it should be crunchy and bright with a light sweetness from the bourbon and brown sugar. Make it your own by substituting your favorite hard, salty cheese or nut. If served cold, think of it as a slaw and use it to dress up a turkey or corned beef sandwich!