For the dressing
1⁄3 cup (3 fl oz/90 ml)
extra-virgin olive oil
1⁄4 cup (2 fl oz/60 ml)
3 Tbsp fresh lemon juice
1⁄4 cup (2 fl oz/60 ml) sambal oelek, or to taste
For the rye croutons
3 Tbsp unsalted butter
3 slices rye bread, crusts removed, cut into pea-size dice
2 lb (1 kg) Brussels sprouts, trimmed
1 red onion, cut into thick slices
1⁄2 cup (3 oz/90 g) dried currants, rehydrated in warm water, drained, and patted dry
1⁄4 cup ( 1⁄3 oz/10 g) finely chopped fresh mint
To make the dressing, in a bowl, whisk together the olive oil, vinegar, lemon juice, and sambal. Depending on your heat tolerance, you may want to adjust the amount of sambal. Set aside.
To make the croutons, in a sauté pan over medium heat, melt the butter. Add the bread cubes and sauté until golden brown and crispy on all sides, about 4 minutes. Drain on a paper towel and season with salt. Set aside.
Using a mandoline or a sharp chef’s knife, cut the Brussels sprouts lengthwise into thin slices, about 1⁄8 inch (3 mm) thick. Set aside.
Build a hot fire in a charcoal grill. Scrape the rack clean and brush lightly with oil. (You can also char the onion on a well-oiled stove-top grill pan preheated over high heat.) Arrange the onion slices on the grill rack directly over the fire and grill, turning once, until softened and nicely etched with grill marks. Transfer to a cutting board and let cool slightly, then chop roughly and set aside.
Combine the Brussels sprouts, onion, currants, mint, and all but a small handful of the croutons in a large bowl and toss to mix. Add the dressing and toss again, then season with a bit of salt. On a serving plate, spread a little of the salad and top with a dollop or two of the stracciatella. Repeat the layers at least twice, until you have a pretty mound of salad. Garnish with the remaining croutons and serve right away.
Sarah’ s drink note
I like to drink a slightly off-dry wine with this salad because of the spice. If you enjoy Rieslings but not the syrupy ones, try a Kerner instead. The Kofererhof Kerner is killer.
*Recipe from the Sorella cookbook. Images by Olive Press.
*For the full story on Sorella, Click Here