Eat Your Brussels Sprouts Salad – – Brussels sprouts, olive oil, red onion (peeled and sliced), pancetta (diced, substitute bacon, if needed), salt, black pepper, Shallot Vinaigrette ( see recipe index), croutons (see recipe index), egg (hard-boiled, each cut into 8 wedges), Clean the sprouts and remove the first few dark leaves.  Cut off the stem and separate the leaves one by one (yes, this is a labor of love).; Heat a small skillet with 2 tbsp. olive oil and add the red onion. Saute until caramelized and cooked down to one cup.; In a large heavy pot, add 3 tbsp. olive oil and pancetta.  Heat the pancetta and brown slightly.  Add the Brussels Sprouts leaves and toss until wilted.  Add caramelized onions and toss until hot.  Season with salt and pepper.  Add vinaigrette, croutons and eggs.  Toss only to mix. ; Serve immediately.; – To serve it like a restaurant, grill pizza dough on the outdoor BBQ, drizzle with olive oil,and add a few shakes of house seasoning and Parmesan cheese. Then pile the prepared Brussels Sprouts Salad on top. To die for!