Every week, Caroline Wright creates simple, civilized recipes for Food52 that feed four -- for under $20, in under 20 minutes.
Today: A plea to Brussels sprout-haters: try this.
Brussels sprouts often suffer from a polarized reputation -- they are either loved (most often for their nutrition) or not at all. If you are among the haters, there is little to be done to convince you. This recipe, I suppose, is my plea -- the flavors here are simple and balanced in a way that calls attention to the fresh, green flavor of the sprout. It’s a great fall salad with a ton of crunch and flavor, and it holds overnight well for lunch the next day.
4 ounces sliced prosciutto (6 to 8 slices)
1/2 pound Brussels sprouts, halved lengthwise and thinly sliced crosswise (2 cups)
2 apples, thinly sliced
1/2 cup chopped golden raisins
2 teaspoons mustard seeds, toasted if desired
2 teaspoons red wine vinegar
2 tablespoons olive oil?
Kosher salt and freshly ground pepper
As a freelance food writer and cook, I first wrote this style of recipe as a column on my blog, The Wright Recipes, as an excuse to cook good food for my friends in a quick and simple way.
Twenty-Dollar, Twenty-Minute™ Meals grew into a cookbook that was published by Workman in May 2013. The recipes found here are original, made especially for Food52 to once again celebrate simple food with friends.
Photo by Caroline Wright
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now