Sunday, December 09, 2012


Apple Vinaigrette: 
2 tablespoons butter
1 Granny Smith apple, peeled, quarter, cored, cut into 1/2 inch thick slices
1/2 cup extra virgin olive oil
1/3 cup apple cider vinegar
1/4 cup sweet onion, diced
1 teaspoon honey
1/2 cup apple cider (may not need all of this)

9 cups 3/4" cubes Panettone
1/4 cup butter
2 cloves garlic, minced
1 tablespoon fresh sage, chopped
2 teaspoons fresh thyme, chopped
6 tablespoons grated Parmesan cheese
salt and pepper

1 10 oz head of radicchio, halved cored, sliced
12 ounces center cut bacon, cooked crisp, crumbled
1 pound Brussels sprouts, trimmed, halved
2 tablespoons olive oil

For the vinaigrette: In a medium heavy skillet melt butter over medium heat. Add apples and diced onion and saute until brown, turning occasionally, about 6 minutes. Cover and cook until apples are completely cooked and soft. Place apples, onions and pan juices into a blender and let cool for a bit. Add honey, oil and vinegar and process until smooth. Add cider a little bit at a time until desired consistency is reached. Season with salt and pepper.

For the croutons: Preheat oven to 400 degrees. Spray a baking sheet with cooking spray. Place Panettone cubes into a large bowl. In a small skillet, melt butter then add garlic, sage and thyme. Saute for a minute or two, until fragrant. Pour butter mixture over the Panettone and toss to coast. Sprinkle cheese over all and season with salt and pepper. Spread cubes onto prepared baking sheet. Bake until pale golden, about 6-8 minutes, stirring halfway through bake time. Do not over brown these. You'll want them golden and crispy on the outside, but still soft on the inside. Cool on baking sheet.

For the salad: Place radicchio in a large bowl of ice water. Chill for at least an hour. Oven roast the Brussels sprouts at the same time you're toasting your croutons. Toss Brussels sprouts with the 2 tablespoons olive oil and season with salt and pepper. Place on baking sheet and roast for 30-35 minutes or until lightly caramelized. Remove from oven and set aside until ready to use. You'll want these at room temperature. Combine croutons, bacon and Brussels sprouts in a large bowl. Drain radicchio very well and then add to salad. Add vinaigrette to coat, tossing to blend well.

bacon recipe courtesy of: Maggie Lauer, The Other Side of Fifty, October 21, 2009

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