Step 1

1 For the dressing: Combine the cheese, egg yolk, anchovy, garlic, vinegar, the lemon zest and juice and Worcestershire sauce in a blender; puree until smooth, and then add the salt

Step 2

2 On high speed, gradually add the canola oil until it is completely emulsified

Step 3

3 The dressing should be thicker than a vinaigrette but looser than mayonnaise

Step 4

4 (If necessary, add a little water to achieve the right consistency

Step 5

5 )

Step 6

6 Season with pepper and refrigerate until you prepare the salad

Step 7

7 The yield is about 1/2 cup

Step 8

8 For the salad: Place a rimmed baking sheet on the middle oven rack; preheat to 475 degrees

Step 9

9 Trim the bottoms of half of the Brussels sprouts and quarter them lengthwise, placing them in a mixing bowl as you work

Step 10

10 Add the olive oil and toss to coat, then season lightly with salt and pepper

Step 11

11 Transfer them to the hot baking sheet and roast until they’re golden brown, about 15 minutes, shaking the pan halfway through cooking to flip the Brussels sprouts

Step 12

12 Let cool

Step 13

13 Meanwhile, bring a large pot of salted water to a boil over high heat

Step 14

14 Fill a mixing bowl with salted ice water

Step 15

15 Cut the stems off the other half of the Brussels sprouts and separate the leaves

Step 16

16 Blanch the leaves in the boiling salted water for 1 1/2 minutes, until they are bright green and barely tender

Step 17

17 Quickly transfer them to the ice-water bath

Step 18

18 Drain them and transfer to a clean dish towel to dry

Step 19

19 Line a plate with paper towels

Step 20

20 Arrange the bacon in a large skillet

Step 21

21 Cook over medium heat until crisped (about 8 minutes), then use tongs to transfer the bacon to the plate to drain

Step 22

22 Pour off the rendered bacon fat, then add the maple syrup to the pan

Step 23

23 Once it has warmed through, return the bacon to the pan and stir to coat, then remove from the heat

Step 24

24 When it is cool, break it into pieces

Step 25

25 When ready to assemble, toss the roasted and blanched Brussels sprouts with 1/4 cup of the dressing in a large bowl

Step 26

26 Taste, and add salt and pepper, as needed

Step 27

27 Transfer the Brussels sprouts to a serving plate and sprinkle with bacon and chives

Step 28

28 Slice the eggs in half and arrange on the salad

Step 29

29 NOTE: To hard-cook eggs, fill a bowl with ice cubes and water

Step 30

30 Fill a medium saucepan with a few inches of water; bring to just under a boil over medium heat

Step 31

31 Place a steamer basket with the eggs in it on top and cover; steam for 12 minutes, then remove from the heat

Step 32

32 Transfer the eggs to the ice-water bath; let them sit for 5 minutes, or until cooled, before peeling