Éric Villain, Chef-co-owner of the
Bistro Le Clocher Penché in Quebec

http://www.mcclelland.com/catalog/display.pperl?isbn=9780771011368

Salad
350 g (12 oz) Brussels sprouts
100 g (1/2 cup) celery root, cut into small cubes
3 very ripe pears
2 Tbsp olive oil
1 Tbsp sugar

Vinaigrette
1/2 red onion, chopped
6 Tbsp grapeseed oil
2 Tbsp soy sauce
2 Tbsp rice wine vinegar
1 garlic clove, minced
1 bunch basil (Thai basil, preferably), chopped
1 tsp sesame oil

1. Separate the Brussels sprout leaves and wash carefully. Cook in boiling salted water for 1 minute. The leaves must remain crunchy.

2. Cook the celery root in boiling water for 1 or 2 minutes.

3. Peel and core the pears, and cut them into quarters. Sear the pears in olive oil in a skillet. Add the sugar and cook to caramelize slightly.

4. Prepare the vinaigrette, mixing all vinaigrette ingredients together.

5. Arrange the Brussels sprout leaves, celery root, and pears in 4 individual serving plates, sprinkle with the vinaigrette and serve.

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