Now I know what you are thinking – at least some of you. Yuk! But know, there are several ways you can counteract the sulfur in them. This is but one way. The recipe for this comes from Jamie Oliver and is Brussels Sprouts Caesar – Style. It’s a salad and some of the sprouts are seared, which tends to reduce the offensive flavor and odor. The recipe has anchovies in it; please use them. Here we go.
Brussels Sprouts Caesar-Style
- Source: Jamie Oliver
Prep: about 25 min Total: 25 min 9 January 2025
Ingredients:
50g (1 ¾ oz) Parmesan cheese, plus extra to serve
1 Lemon
3 T Greek-style yoghurt
1 sm handful soft herbs, such as basil, flat-leaf parsley, dill
½ t Worcestershire sauce
Extra Virgin Olive Oil
3 Anchovies in oil (optional)
500g (1.1 lbs) Brussels Sprouts
2 thick slices of Stale Bread
1 clove of Garlic
Extra Virgin Olive Oil
Directions:
Finely grate most of the Parmesan into a blender with the zest of half the lemon. Squeeze in the juice of the whole lemon, then add the yoghurt, herbs, Worcestershire sauce, 2 tablespoons of extra virgin olive oil and the anchovies (if using). Blitz (pulse) until smooth, then pour into a large serving dish.
Trim and halve half of the sprouts through the root. Place in a large dry frying pan, cut-side down, and char until brown and blistered. Finely slice the remaining sprouts then pile on top of the sauce. Tip the charred Brussels over the top and put the empty pan back on the heat.
Slice the bread into 1cm chunks, tip into the pan and toast. Make a well in the center, peel and grate the garlic into the pan, and then drizzle with olive oil. Give the pan a shake.
Grate over the remaining Parmesan, shake the pan, add another drizzle of extra virgin olive oil, then return to the heat, until the cheese is melted.
Tip the crunchy cheesy croutons onto the salad and then give everything a really good toss until it’s coated in the lovely dressing. Speed peel over shavings of Parmesan and serve.
Boise Foodie Guild 