Chef Mo’s BLT: Brussels Sprouts, Lomo, Tomato Aioli

READY IN: 45mins

12Brussels sprouts

1cup katchkie farm tomato jam

1lemon, juice of

2 cloves roasted garlic

3egg yolks

¹⁄₄ cupolive oil

3slicesbresaola, sliced thin

1bunchchervil

Serving Size: 1 (16) g

Servings Per Recipe:24

Calories: 30.6

Calories from Fat 25 g 83 %

Total Fat 2.8 g 4 %

Saturated Fat 0.5 g 2 %

Cholesterol 20.8 mg 6 %

Sodium 3.2 mg 0 %

Total Carbohydrate1 g 0 %

Dietary Fiber 0.3 g 1 %

Sugars 0.2 g 1 %

Protein 0.6 g 1 %

For aioli: Combine tomato jam, lemon juice, roasted garlic, egg yolk, and olive oil. To thicken, add more olive oil.

For bresaola: Place slices in between parchment and 2 sheet pans. Cook at 300 degrees until crisp.

To complete:

1. Blanch the Brussels sprouts and halve them.

2. Sear them on one side.

3. Using Parisian scoop, remove center. Fill with tomato aioli.

4. Top with small shard of crisp bresaola and sprig of chervil.