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.

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