Pizza Antica serves up delicious thin crust, Roman style pizza, but what really caught the eye of Project Foodie user DianeJ was their "Warm Brussels Sprouts Salad".  Diane says "It is one of the best dishes I've had with Brussels sprouts!!!  If you like Brussels sprouts, even a little, try this!".  Thanks to Diane's request the Pizza Antica "Brussels Sprouts Salad" is today's featured recipe and now you can give it a try - with such a rave review it's sure to be an all around hit!

Brussels Sprouts Salad

From the kitchen of Gordo's!/Pizza Antica  

Serves 4

• ½ slab bacon
• 2 med onions, peeled and sliced
• 2 T. canola oil
• 6 slices country style bread, crusts removed and cut in 1/2" squares
• 2 T. extra virgin olive oil
• 6 large eggs
• 2-3 Brussels sprouts (should have about 40 sprouts)

For Vinaigrette:

• 3 T. red wine vinegar
  
• 1/2 c. canola oil
• 1 large clove garlic, minced
• 1 large shallot, minced

For Final Salad:

• 3 T. canola for salad
  

• 2 tsp. fresh thyme leaves
  

Early in the day, prepare the mise en place:  Cut bacon into 1/2" squares and cook over low heat until almost crisp, drain off most of the fat and set aside. Heat 2 T. canola oil until just smoking and cook sliced onions over medium high heat until golden brown, drain and set aside. Toss cubed bread with extra virgin olive oil and toast in a 300 degree oven until golden brown and crispy (approx. 20-25 min.), allow to cool to room temperature and set aside. Cover the eggs with cold water, bring to scald, and let sit in scalding water for 8-9 min. (be sure yolk is firm but a little undercooked); run cold water over eggs to stop cooking, peel, and cut into 1/8ths; when cut, reserve covered in the refrigerator.

Also early in the day prepare your vinaigrette:  Soak the garlic, shallots and thyme in the vinegar for 45 min., more or less, and slowly whisk in the oil. Season to taste with salt and pepper and reserve covered, for service.

While all the other items are working, clean the sprouts:  Remove the first few dark leaves and discard. Cut off the stem, and separate the leaves one by one (this is not particularly fun). When you get to the light green center and can't pull off the leaves, either slice the heart very thin or reserve for other uses.

To cook the salad (finally!):  In a large sauté pan heat remaining canola oil until almost smoking and add leaves. Toss until wilted, about 3 min., season with salt and pepper, then add reserved onions and bacon and warm a little more until hot...when hot, add vinaigrette, toss to distribute and taste for seasoning. When seasoned correctly, add croutons and chopped eggs, toss to incorporate and serve!

About Pizza Antica

At Pizza Antica they call it modern family dining. The professionalism of a big city eatery with the warmth of a local neighborhood joint: perfect for your first date or your 50th -- with a couple of kids in tow.  The atmosphere is sophisticated without being pretentious; stylish but still comfortable. Slide into one of our wooden banquettes and order a fabulous glass of wine while you peruse the menu. Maybe you're in the mood for pizza. Ours is thin crust, Roman style using dough that proofs for nearly three days before we pin into pies that are both chewy and crispy. Toppings are seasonal and procured from local artisans: savory cured meats, fresh cheeses, wild mushrooms, tender organic greens. Our service staff is attentive without being overbearing, knowledgeable without being arrogant, qualities that may explain our growing roster of Pizza Antica regulars -- from the pint size customer looking for crayolas and cold milk, to the full grown foodie seeking a wine to pair with that tasty dish of gnocchi.