If you still hate Brussels sprouts then stop being a child.
You should learn to cook these mighty brassicas the right way.
The best method for home cooks is not to roast them whole (they usually end up undercooked), or even halfed or quartered. (They often end up overcooked). Instead, cut Brussels sprouts thinly and sauté them until tender in a pan. You will only need a few moments and not lose a single bit of taste.
Brussels sprouts are a grassy, vibrant vegetable that tastes best with acid and salt. This recipe uses pancetta to add a savory flavor and red wine French dressing as a chew. Add a poached, gooey egg to the sprouts. Top it with toasted pistachios and Manchego. You’ll be able to taste the sprouts and their full glory with just one bite.
You can use the French dressing leftovers on mixed greens salads.
Or another batch of Brussels.
Make a delicious salad with Brussels sprouts
Taylor Boudreaux is the government chef at Napa Valley Grille, Los Angeles, CA.
What you will want:
1/4 cup crimson wine vinegar
Lemon juice, 1 Tbsp
1/2 Tbsp Dijon mustard
Half a tablespoon of chopped parsley
Half a tablespoon of thyme
One small clove of garlic, minced
Half a small shallot minced
3/4 cup olive oil
To style, add salt and freshly ground black pepper.
2 eggs
1 oz. (about 1/4 cup) small-diced pancetta*
1/2 lb. Brussels sprouts thinly sliced along the length
2 Tbsp pistachios chopped, toasted on a dry skillet
Manchego cheese, 2 tbsp.
Make it easy:
- Make the French dressing. Mix the red wine vinegar, Dijon mustard, lemon juice, parsley, thyme and shallot in a medium-sized bowl. Whisk the olive oil slowly to emulsify. Salt and pepper to taste.
- Fill a medium-sized pot 3/4 full of water. Bring the water to a slow boil. Crack an egg into a bowl. Tilt the bowl over the water and cook until the whites have coagulated, about 1 to 2 minutes. With a slotted teaspoon, lift the egg out of the water and place it in a small dish. Cover the bowl with an apron and keep it in reserve. Repeat the process with the other egg.
- Add the pancetta to a large pan and cook until barely crisp. Add 1/4 cup French Dressing and the Brussels sprouts. Sauté until the Brussels sprouts become tender, about 1 to 2 minutes. Plate the sprouts and top with Manchego and toasted pistachios. Top with poached eggs and freshly ground black pepper. This recipe makes 2 servings.
*Chef Boudreaux blanchs the pancetta before throwing it into the pan. You can do this to remove some of the saltiness. However, you are free to go the extra mile. Can’t discover pancetta? Bacon is just as good.
