‘Steal’ this tasty warm brussels sprouts salad

In this special weekly feature, TODAY Food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.

THIS WEEK: Warm Brussels Sprouts Salad from Pizza Antica in Mill Valley, Calif.

The onset of cool, autumn weather brings us brussels sprouts at the peak of their growing season. Brussels sprouts are often met with strong opposition from children, yet parents still try to force-feed them to youngsters. And for good reason! Just one cup of these tender, leafy greens provides the complete daily value of Vitamins K and C, along with high amounts of other nutrients such as vitamins A and B, potassium, omega-3 fatty acids, fiber and protein. So try out this delicious recipe from chef Gordon Drysdale, and get your kids asking for more!

About the chef: Chef Gordon Drysdale brings three decades of experience to his role as partner and executive chef of Pizza Antica. He has been a longtime fixture in the San Francisco Bay Area dining scene with a reputation for modern, seasonal cuisine with classic roots.

Chef Drysdale began his restaurant career as a dishwasher at the age of 16 and hasn't left the kitchen since. Although initially drawn to the buzz of a busy commercial kitchen, it was the creativity of cooking that really attracted him. As someone who spent the better part of his teens in the high school art room, Drysdale appreciated the artistic aspects of the culinary world. Following high school, he brought together his attraction to the kitchen with his creative pursuits by enrolling in the Culinary Institute of America in Hyde Park, N.Y.

In 1988, Chef Drysdale moved to the Bay Area and worked under Cindy Pawlcyn, the founder of Real Restaurants Group. It was there where he learned to appreciate the flavor of food as much as its artistry.

At Pizza Antica, chef Drysdale has developed a menu of California-inspired Italian food, specializing in thin crust, Roman-style pizza. Chef Drysdale allows the seasons to be his guide, creating not only pizzas, but also entrees, salads and desserts using fresh, local ingredients. He is currently in charge of overseeing the kitchens of the three Bay Area locations of Pizza Antica.

Pizza Antica

800 Redwood Hwy.

Mill Valley, CA 94941

(415) 383-0600


Warm Brussels Sprouts Salad is served at Pizza Antica for $8.95. The recipe is for a serving size of four.

Warm Brussels Sprouts Salad
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  • Vinaigrette

    • 1 large garlic clove, minced
    • 1 large shallot, minced
    • 2 tsp fresh thyme leaves
    • 3 Tbsp red wine vinegar
    • 1/2 cup canola oil
  • Warm Brussels Sprouts Salad

    • 1 large garlic clove, minced
    • 1 large shallot, minced
    • 2 tsp fresh thyme leaves
    • 3 Tbsp red wine vinegar
    • 1/2 cup canola oil
    • 1/2 slab bacon (approximately 9 slices of pre-cut bacon)
    • 2 Tbsp canola oil, plus 3 Tbsp for salad
    • 2 medium onions, peeled and sliced
    • 6 slices country-style bread, crusts removed and cut into 1/2" squares
    • 2 Tbsp extra-virgin olive oil
    • 6 large eggs


Baking Directions:

1. To make the vinaigrette, soak the garlic, shallots, and thyme in vinegar for roughly 45 minutes. After soaking, slowly whisk in the oil. Season to taste with salt and pepper and reserve covered.2. Cut bacon into 1/2" squares and cook over low heat until almost crisp; drain off the fat and set aside.3. Heat 2 Tbsp canola oil until just smoking and cook sliced onions over medium-high heat until golden brown; drain and set aside.4. Toss cubed bread with extra-virgin olive oil and toast in a 300-degree oven until golden brown and crispy (approximately 20-25 minutes); allow to cool to room temperature and set aside.5. Cover the eggs with cold water, bring to scald, and let sit in scalding water for 8-9 minutes (be sure the yolk is firm); run cold water over eggs to stop cooking.6. Peel eggs and cut into 1/8ths; when cut, reserve covered in the refrigerator.7. Clean the sprouts by removing the first few dark leaves and discarding. Cut off the stem, and separate the leaves one by one. When you get to the light green center and can't pull off the leaves, either slice the heart very thin or reserve for other uses.8. In a large sauté pan, heat remaining canola oil until almost smoking and add sprouts leaves; toss until wilted (about 3 minutes), season with salt and pepper.9. Add reserved onions and bacon and warm until hot; when hot, add vinaigrette and toss to distribute.10. Add croutons and chopped eggs, toss to incorporate, and serve!

Want to nominate your favorite restaurant dish for a “Steal This Recipe” feature? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.

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