Advocating for Brussels sprouts is not easy. After years of teasing, neglect and—not to be too harsh—relative hatred, a lonely Brussels sprout does not have an easy time making it onto a plate without ample abuse. Especially at this time of year, when Brussels sprout are, in addition to being midget cabbages, out of season. Why pick a Brussels sprout over other spring bounty? Tender asparagus, pretty, pretty beets, cherries—there are many more lovable options. And the Brussels sprout, out of season and neglected, why would anyone give it a chance.
Well, first off, imagine a miniature cabbage. Crisp, icy, slightly tangy and extremely tender. That is, in essence, a Brussels sprout and if you avoid the historically terrible over-steam and butter slather, as it turns out, even out of season Brussels sprouts can be quite delicious.
As always, the secret is more. More Creamy Roasted Garlic Dressing. More bacon, more deep-frying, more roasting. More extreme and phenomenal sautéing. Because Brussels sprouts, when you think outside the box, are really quite delicious. Thinly sliced, doused in tangy roasted garlic dressing, sprinkled with toasted pistachios and shaved Parmesan. (Grated Parmesan too.) It’s a salad, yes. And it is made with Brussels sprouts, yes. But it’s good, really good.
Perhaps you’ve noticed, but there have been more salads in the last couple weeks than ever before. Don’t worry. Take a moment to consider the salads. Buttermilk dressing. Deep fried walnuts. Creamy roasted garlic dressing. These aren’t really salads, they’re meals. Tasty, tasty meals.
Recipe on the following page.