From a brussels sprout and fontina cheese danish for breakfast in downtown LA, to mashed and baked in a pizza oven in Boston, or even flash fried with ‘fish caramel’ in Austin, the brussels sprout was the humble hipster on Warren Elwin’s recent trip back to the States.
Nuts
100 g | Pecans, or any other nut (Main) |
1 Tbsp | Honey |
1 dash | Olive oil |
Dressing
5 | Anchovies |
1 | Lemon, zest and juice of |
1 Tbsp | Dijon mustard |
⅓ cup | Olive oil |
Greens
1 handful | Brussels sprout, ends cut off (Main) |
1 handful | Kale leaves, or cavolo nero leaves, finely shredded |
1 handful | Flat leaf (Italian) parsley |
Directions
Nuts
- Toss pecans (or other nuts) with some freshly grated black pepper, honey and olive oil.
- Bake in a hot oven until honey caramelises.
- Remove and place on baking paper, sprinkle with sea salt and cool.
Dressing
- In the food processor blitz anchovies with dijon mustard and the lemon zest and juice until smooth.
- Slowly add olive oil to form a dressing.
Greens
- For the brussels sprouts, peel all the outer leaves whole into a salad bowl, then shred and add the rest.
- Add kale or cavolo nero leaves and Italian parsley leaves.
Serve
Break the pecans into the greens, and toss well with a generous amount of dressing.
Check out Warren's other brussels sprouts recipes