This is Total BS!

Who likes Brussels sprouts, right?

Imagine how much you'd like them if it was your job to peal the leaves from 20 kilos of the micro cabbages on New Year's Eve?

I finished work at 4pm on NYE only to stay at Joe Jack's for another 2 1/2 hours pealing BS. I seriously considered letting my steak knife slip, allowing it to sever the vein in my wrist. It wasn't just me though, it was every waiter, bus boy and manager doing the job.

Thankfully sprout season has almost run its course and the final crops are coming off the fields. Our pealing duties will soon be over. Just ask Paulina my co-worker how that makes her feel? I snapped these pictures yesterday in the waiter station while the two of us were on pealing duty.

Good thing for us. Not so good for our customers as the Warm Parisian Bistro Salad will soon come off the menu. If the thought of Brussels sprouts triggers your gag reflex this salad will make you a convert. If you're that rare being who's already a devotee of BS than you're in for a recipe that will more than satisfy your next craving.

Joe didn't actually give me the recipe for this salad but it's pretty easy. And sorry, but it's gonna be up to you to for measurements and quantities.

~bacon
~red onion
~Brussels sprout leaves
~medium-hard boiled egg
~red wine vinegar
~croutons

I will give you a little tip on pealing sprouts. Cut off the root bottom then take a paring knife and remove the core. The leaves are much easier to remove when the core is gone.

Start by sauteing some chopped bacon until the fat is rendered. We use lardons at the resto (big, thick pieces) so use thick cut bacon or pancetta if you can. Toss in some thin slices of red onion and saute for a minute or two. Then add the leaves of the Brussel sprouts, tossing around so that every leaf is coated in the bacon drippings. Add some pieces of egg. Here's the secret: a semi-soft yolk will add a touch of creaminess to your salad. Add a splash or two of red wine vinegar to the pan and toss once more. Pour out into a bowl and add a few croutons on top for crunch.

So damn easy and so bloody good. Hands down the best use of BS I've ever had the pleasure of eating.