Brussel Sprouts Salad with Truffle Oil, Lemon and Parmesan
Tuesday, May 07, 2013
This is one of my favourite dishes ever. It was one of those experiments where you don't really know what you're doing but you're trying to do something. It turned out pretty well I guess and now it's a regular on my table.
This may have something to do with my obsession with brussel sprouts. I just don't get why people think they're the enemy. (Well, actually I do understand). The crime that many people commit is just throwing them in boiling water and leaving them there to whilst dealing with the next dish. You can't just do that! Brussel sprouts are very irritable, they're like a ticking bomb.. one second over cooked and they end up bitter and smelling like someone's released another kind of bomb. (lol)
The trick is cooking them the right way and not just having them as an inedible extra side dish at the thanksgiving table. It's incredibly easy and delicious and feels like you've whipped up some crazy dish you can only get in an amazing restaurant. It never fails to hit the spot!
YOU WILL NEED:
ONE PACK BRUSSEL SPROUTS
3 TBSP FRESH LEMON JUICE
1 TBSP TRUFFLE OIL
2 TSP LEMON ZEST
TOASTED ALMOND FLAKES
1 TBSP PARMESAN CHEESE, GRATED
SALT AND PEPPER
Start by roughly cutting the brussel sprouts in halves, slices and leaving a few whole. Make sure to remove and skins with bruises or blemishes.
In a large flat pan on a high heat, spread the brussel sprouts out evenly. (Do not add oil) Leave to brown for approximately 10 minutes and turn them.
All of the sprouts should be slightly crispy and evenly browned but not burnt!
When they're ready place on serving dish. Mix in lemon juice, truffle oil and lemon zest. (Save a little for on top). Sprinkle with salt, pepper, almond flakes, parmesan cheese and a little more lemon zest.