Chef Mo’s BLT: Brussels Sprouts, Lomo, Tomato Aioli

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READY IN: 45mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For aioli: Combine tomato jam, lemon juice, roasted garlic, egg yolk, and olive oil. To thicken, add more olive oil.
  • For bresaola: Place slices in between parchment and 2 sheet pans. Cook at 300 degrees until crisp.
  • To complete:
  • 1. Blanch the Brussels sprouts and halve them.
  • 2. Sear them on one side.
  • 3. Using Parisian scoop, remove center. Fill with tomato aioli.
  • 4. Top with small shard of crisp bresaola and sprig of chervil.
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