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Gordon's Warm Brussels Sprouts Salad With Bacon & Eggs


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The Dressing

2 large shallots, diced

4 small garlic cloves minced

1 teaspoon chopped fresh thyme

1/4 cup red wine vinegar

2 tablespoons extra virgin olive oil

The salad

80 brussels sprouts (about 5 pounds)

1 large red onion

2 tablespoons butter

4 large eggs

2 cups 1/4-inch cubes of artisan bread flavored with herbs, crusts


4 tablespoons olive oil

1 pound bacon, cut in 1/2-inch dice

Salt and pepper to taste

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