Taste & Travel
Brussels Sprouts Caesar
You Will turn SProut haters into lovers with this recipe from martingale Wharf restaurant in Portsmouth.
Brussels Sprouts 1 lb, stemmed, halved and outer leaves removed
Canola Oil for frying
Sourdough Bread 3 oz, dried and crumbled
Pecorino Romano Cheese 2 oz, freshly grated Fresh Fines Herbes1 1 oz, finely chopped
Salt and Freshly Ground Black Pepper to taste
Marinated White Anchovies (optional)
Caesar Dressing (recipe right) 1 HEAT the canola oil in a heavy bottomed pot and fry the Brussels sprouts until crispy and lightly browned. Transfer to a mixing bowl lined with paper towel to absorb the oil.
2 REMOVE the paper towel, add the Caesar dressing, bread crumbs, grated cheese, herbs and salt and pepper to taste. Toss until evenly coated.
3 SERVE on a large platter. Garnish with anchovies if desired. 1 A mixture of parsley, chives, thyme and chervil.