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The online cookbook for entertaining and gourmet recipes. |
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Grilled Brussel Sprout, Walnut, Prosciutto and Parmesan Salad
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Recipe serves:
4
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A Little Background
When most people think brussel sprouts, they think of childhood dinners. Dinners where you were still at the table at 9 pm because you couldn't get up until you had cleaned your plate. Or maybe that was just at my house. In any case I recall them being very hard to eat; they made me want to gag to be totally honest with you. To me they tasted like a handful of newspapaer boiled to buggery in cabbage stock, they were that bad. And no offence to my mother, she is a wonderful cook and has taught me plenty about food and cooking, but in the 70's, "boil it till its grey" was how you prepared vegetables. Which is such a shame really because brussel sprouts, when prepared correctly would have to be one of the most exceptional vegetables you can buy. Try one raw and you will see there is a sweetness under that bitterness, grill them and you will find them to be rather nutty, slice them very thin and they will add texture and a hint of pepper to any salad. I hope this recipe helps you to recognise the crimes we have committed to this versatile little vegetable in the past and that from here on in we can start to make it up to it.
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