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
- 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
- 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.
- Slice the fennel bulb fairly thin with a mandolin or sharp knife.
- Place all the ingredients in a bowl large enough to fit in a saute pan when inverted.
- Warm a sauté pan over medium heat.
- Flip the sauté pan over the bowl and invert in one fluid motion back on to the heat.
- Steam the Brussels for no more than 30 seconds to insure the leaves stay bright green.
- 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
- remove the Brussels with a slotted spoon and reduce until nappe.
- Finish the dish with maldon sea salt, espelette pepper and hazelnuts.
Visit saltlakemagazine.com for more on the publication.
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