{"id":219143,"date":"2025-09-15T15:35:11","date_gmt":"2025-09-15T19:35:11","guid":{"rendered":"https:\/\/gardenandgun.com\/?post_type=recipe&#038;p=219143"},"modified":"2025-09-22T16:27:16","modified_gmt":"2025-09-22T20:27:16","slug":"apple-and-brussels-sprout-salad-with-warm-prosciutto-vinaigrette","status":"publish","type":"recipe","link":"https:\/\/gardenandgun.com\/recipe\/apple-and-brussels-sprout-salad-with-warm-prosciutto-vinaigrette\/","title":{"rendered":"Apple and Brussels Sprout Salad with Warm Prosciutto Vinaigrette"},"content":{"rendered":"\n<p>Great dishes have great genetics. One recipe inspires another, and then along comes a cook who takes the dish in an entirely new and delicious direction. That\u2019s the story behind Jeffrey Compton\u2019s warm prosciutto dressing, which he uses to elevate crispy Brussels sprouts at <a href=\"https:\/\/www.armour-house.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">Armour House<\/a> in Birmingham, Alabama, a brasserie in a historic downtown building where he has been the executive chef since it opened last fall.<\/p>\n\n\n<!-- Promo shortcode start --><div id=\"nlf-1c\" class=\"gg-promo topic-distilled big\"><div class=\"grid\"><div class=\"title\">Get Our Bourbon Newsletter!<\/div><div class=\"left\"><img decoding=\"async\" src=\"https:\/\/gardenandgun.com\/wp-content\/uploads\/promos\/bourbon-newsletter-big.jpg\" alt=\"glass of bourbon with ice\"><\/div><div class=\"right\"><form id=\"nlf-1\" method=\"post\" class=\"form\" action=\"https:\/\/gardenandgun.com\/newsletters\/\"><input type=\"hidden\" name=\"gg_form_submit\" value=\"nlf-1\"><div class=\"dek\">Distilled is our newsletter about the South\u2019s favorite spirit.<\/div><div class=\"action two-items\"><div class=\"input-left\"><input type=\"text\" name=\"email\" class=\"email-input\" value=\"\" placeholder=\"you@example.com\"><input type=\"hidden\" name=\"group_id\" value=\"151240180\"><input type=\"hidden\" name=\"shortcode_form\" value=\"nlf-1\"><input type=\"hidden\" name=\"subscription_99416\" value=\"on\"><input type=\"hidden\" name=\"prev_page_id\" value=\"219143\"><\/div><div class=\"gform_footer\"><div style=\"display:none;\"><input type=\"text\" name=\"nl-nov-st\" id=\"nl-nov-st1\" value=\"\" autocomplete=\"off\" tabindex=\"-1\"><input type=\"text\" name=\"nl-nov-b\" value=\"\" autocomplete=\"off\" tabindex=\"-1\"><input type=\"text\" name=\"nl-nov-r\" id=\"nl-nov-r1\" value=\"2025-11-14\" autocomplete=\"off\" tabindex=\"-1\"><input type=\"text\" name=\"nl-nov-et\" id=\"nl-nov-et1\" value=\"\" autocomplete=\"off\" tabindex=\"-1\"><\/div><button data-sitekey=\"6Lc-hRkaAAAAAI84hbB81Jl48pGievR_C_UgHdnY\" data-callback=\"on_submit_nlf_1\" data-action=\"submit\" class=\"g-recaptcha button button-primary after-email\">Sign Up<\/button><\/div><\/div><div class=\"captcha-terms\"><p>This site is protected by reCAPTCHA and the Google <a href=\"https:\/\/policies.google.com\/privacy\" target=\"_blank\" rel=\"noopener noreferrer\">Privacy Policy<\/a> and <a href=\"https:\/\/policies.google.com\/terms\" target=\"_blank\" rel=\"noopener noreferrer\">Terms of Service<\/a> apply.<\/p><\/div><\/form><script>document.getElementById('nl-nov-st1').value=Date.now();document.getElementById('nl-nov-r1').value='';function on_submit_nlf_1(token) {document.getElementById('nl-nov-et1').value = Date.now();document.getElementById('nlf-1').submit();}<\/script><\/div><\/div><\/div><!-- Promo shortcode end -->\n\n\n\n<p>The idea started when he was contemplating a way to update baby spinach salad with warm bacon dressing, which anyone who ate at a restaurant in the 1980s remembers. Take the concept back a generation further and you\u2019ll find kil\u2019t lettuce, the classic and thrifty Appalachian preparation that wilts greens in a hot dressing of bacon fat and vinegar.<\/p>\n\n\n\n<p>With those two dishes for inspiration, Compton decided to sub prosciutto for bacon and punch up the dressing with red pepper flakes and fresh thyme. He liked it so much, he started looking for other ways to use it. \u201cIt\u2019s really just a very versatile vinaigrette that can make so many things taste great,\u201d he says. Pour it over hot boiled new potatoes for a warm potato salad, or use it to dress up butternut squash. Any roasted vegetable would benefit, he says.<\/p>\n\n\n\n<p>Compton is a fan of mise en place\u2014that is, making sure all the ingredients are ready before cooking begins. The dressing comes together easily, but he advises measuring out the components ahead of time to speed up the process. Home cooks might be surprised to see that the dressing does not emulsify in the way a traditional vinaigrette does. Not to worry. Just make sure to give it a good stir right before pouring it over the Brussels sprouts.<\/p>\n\n\n\n<p>It\u2019s important for the sprouts to be well crisped. At the restaurant, Compton cooks them in the deep fryer because customers tend to like them that way, but he thinks roasting them in the oven with a little olive oil at a high temperature results in a less oily dish. He adds diced apple to the party to lighten things up with a sweet-tart contrast. You\u2019d be hard-pressed to find a better fit for a fall table.<\/p>\n\n\n\n<p>He often serves the sprouts atop a bone-in pork chop that has been pounded thin, prepared schnitzel-style, and enhanced with a squash puree. But they\u2019re stellar playing a supporting role alongside almost any type of grilled or roasted meat, or even on their own for a light lunch. \u201cIt\u2019s one of those dishes,\u201d Compton says, \u201cthat just gets along with so many other things.\u201d<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n<div class=\"article-subheader\"><h2>Meet the Chef: Jeffrey Compton<\/h2><\/div>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"alignleft size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"2396\" height=\"3000\" src=\"https:\/\/gardenandgun.com\/wp-content\/uploads\/2025\/09\/GG0525_Anatomy_02_SM.jpg\" alt=\"a portrait of a man in a chef's coat\" class=\"wp-image-219146\" style=\"width:178px;height:auto\" srcset=\"https:\/\/gardenandgun.com\/wp-content\/uploads\/2025\/09\/GG0525_Anatomy_02_SM.jpg 2396w, https:\/\/gardenandgun.com\/wp-content\/uploads\/2025\/09\/GG0525_Anatomy_02_SM-240x300.jpg 240w, https:\/\/gardenandgun.com\/wp-content\/uploads\/2025\/09\/GG0525_Anatomy_02_SM-879x1100.jpg 879w, https:\/\/gardenandgun.com\/wp-content\/uploads\/2025\/09\/GG0525_Anatomy_02_SM-768x962.jpg 768w, https:\/\/gardenandgun.com\/wp-content\/uploads\/2025\/09\/GG0525_Anatomy_02_SM-958x1200.jpg 958w\" sizes=\"auto, (max-width: 2396px) 100vw, 2396px\" \/><div class=\"wp-caption\"><div class=\"image-credit\">Illustration: AGATA NOWICKA<\/div><\/div><\/figure><\/div>\n\n\n<p><strong>Hometown<\/strong>: Destin, Florida<\/p>\n\n\n\n<p><strong>Item he would grab if the kitchen were on fire: <\/strong>A Yeti water cup with a Whataburger logo his brother gave him. \u201cI love my brother, and I don\u2019t get to see him much.\u201d<\/p>\n\n\n\n<p><strong>His food epiphany: <\/strong>A ham and cheese sandwich with a glass of orange juice he had while hiking the Camino de Santiago in Spain\u2019s Basque Country. \u201cI realized how life can be so simple, and food can be so simple and so delicious.\u201d<\/p>\n\n\n\n<p><strong>Tips for home cooks: <\/strong>To make any food better, butter is key. And don\u2019t be afraid of salt. Train yourself to test the salt boundaries. \u201cSee if you can salt it to a place where it\u2019s perfect and one more grain would be too much.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A bold prosciutto vinaigrette meets crispy Brussels sprouts and diced apple in this flavorful fall side<\/p>\n","protected":false},"featured_media":219155,"template":"","categories":[1780,2391],"tags":[29582,30798,29711,50,17932],"authors":[2011],"issue":[30797],"recipe-type":[],"class_list":["post-219143","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","category-food-and-drink","category-recipes","tag-apples","tag-brussels-sprouts","tag-food-drink","tag-recipes","tag-salad","authors-kim-severson","issue-october-november-2025"],"acf":[],"apple_news_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.3 (Yoast SEO v26.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Apple and Brussels Sprout Salad with Warm Prosciutto Vinaigrette &#8211; 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