Ingredients

The following ingredients have 4 Servings
  • 5 tablespoons lemon juice
  • 5 tablespoons white wine vinegar
  • 1 clove large garlic
  • 2 tablespoons Dijon mustard
  • Pinch of salt and black pepper
  • 1/2 cup extra virgin olive oil
  • 2 cups dried pasta
  • 2 pounds brussels sprouts
  • 8 slices bacon
  • 1 teaspoon dried tarragon
  • 3 tablespoons olive oil
  • 8 cloves garlic
  • 1/2 teaspoon black pepper

Instruction

  • In a blender add the lemon juice, vinegar, 1 garlic clove, mustard, salt and pepper.
  • Switch the speed to high and slowly add the 1/2 cup of olive oil until the dressing is well mixed and slightly thick.
  • Preheat the oven to 375 degrees F.
  • Bring a pot of boiling water to a boil and cook the pasta as per the directions on the box.
  • Rinse with cold water and let cool.
  • Chop the roots of the brussels sprouts and discard any outer leaves. Cut the sprouts in half and transfer to a bowl.
  • Chop the bacon roughly into chunks and add to the bowl along with the tarragon, olive oil, garlic cloves and black pepper.
  • Mix well making sure everything is coated in olive oil.
  • Transfer the contents to a baking tray lined with parchment paper.
  • Roasted the sprouts in the oven for 30-35 minutes turning halfway through cooking.
  • Let the sprouts cool.
  • When the sprouts have cooled, transfer them to a large bowl.
  • Add the pasta and about half of the dressing.
  • Toss well and taste. Season and add more dressing if desired.
  • Place the salad on a serving platter or individual plates and serve at once.