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

READY IN: 45mins

INGREDIENTS

  • 12Brussels sprouts
  • 1cup katchkie farm tomato jam
  • 1lemon, juice of
  • 2 cloves roasted garlic
  • 3egg yolks
  • 14 cupolive oil
  • 3slicesbresaola, sliced thin
  • 1bunchchervil
  • NUTRITION INFO

    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 %

    DIRECTIONS

  • 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.
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