Cafe Paci's Brussels Sprouts with dates and Comté
Prep time 30 mins
Cook 15 mins
Serves 6 as a side or shared dish
3
A simple and seasonal dish of Brussel Sprouts, raw and fried.
500g Brussels sprouts, cleaned and separated into leaves
Vegetable oil for
deep-frying
1 grapefruit, segmented
2 dates, pitted and
thinly sliced
100g Comté or parmesan
SALSA VERDE
1 bunch each of coriander, mint and flat-leaf parsley
2 anchovy fillets
½ small garlic clove
2 tsp apple cider vinegar
Pinch each of chilli flakes and sweet paprika powder
100ml grapeseed oil
1-2 tbsp extra-virgin olive oil
ANCHOVY DRESSING
2-3 anchovy fillets
10g maple syrup
1 tbsp apple cider vinegar
2 tbsp verjus
75ml olive oil
Preheat oil in a deep saucepan to 140°C and oven to 50°C. Deep-fry one-third of sprouts, stirring occasionally, until golden. Drain on paper towel, season with salt.
For salsa verde, blend ingredients (except oils) to a coarse paste. While blending, slowly add grapeseed oil, then place into a container. Pour
olive oil over to prevent oxidising.For anchovy dressing, hand-blend ingredients (except olive oil) until anchovy breaks down. Place into a bowl, whisk in olive oil. Set aside.
Season raw sprout leaves with anchovy dressing. Mix and set aside to marinate for 10 minutes.
To serve, spread salsa verde on plates. Arrange marinated sprouts on top. Cover with grapefruit and dates, fried sprouts and grate Comté over.
INGREDIENTS
METHOD
Recipe and image courtesy of Cafe Paci.
