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Warm Brussels Sprouts and Fennel Salad

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Chef Briar Handly from HSL restaurant joined us to prepare an award-winning dish and Mary Malouf, executive editor for Salt Lake Magazine, shared details about the magazine’s Annual Dining Awards. Every year, the highly anticipated list of ‘Utah’s Best Restaurants’ is a guide for the Epicurious to the best meals in Utah.

Warm Brussels Sprout & Fennel Salad

Serves 4


  • Brussels sprouts – inner-light green leaves reserved
  • Fennel bulb – medium julienne
  • Dried cherries
  • Bacon – small diced and partially cooked prior to serving – fat strained off
  • Sherry vinegar
  • Butter – small dice and held at room temperature
  • Vegetable stock
  • White wine
  • Extra virgin olive oil
  • Herb mix – Italian parsley, cilantro leaves & stems, chives, mint, blanched and dried lemon zest
  • Hazelnuts – roasted, chopped for garnish
  • Maldon sea salt and espelette pepper


  1. First clean the Brussels sprouts by removing the dark outer leaves. Trim the base of the sprouts with a knife. Remove the inner leaves away from the center and reserve.
  2. Slice the fennel bulb fairly thin with a mandolin or sharp knife.
  3. Place all the ingredients in a bowl large enough to fit in a saute pan when inverted.
  4. Warm a sauté pan over medium heat.
  5. Flip the sauté pan over the bowl and invert in one fluid motion back on to the heat.
  6. Steam the Brussels for no more than 30 seconds to insure the leaves stay bright green.
  7. Remove the bowl. The Brussels should have a nice emulsified sauce consistency and the fennel should still be crisp. If the sauce is to loose
  8. remove the Brussels with a slotted spoon and reduce until nappe.
  9. Finish the dish with maldon sea salt, espelette pepper and hazelnuts.

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