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Author Notes: Flower Sprouts, or Kalettes are a super special ingredient. They've only been on the scene for a couple of years and still feel a little novelty to me. If you haven't heard of them they sort of like a mix between a brussel sprout and kale and they look like pretty little flowers. I figure, when an ingredient is this delicious and special, I don't want to do too much too it. I prefer to compliment it rather than transform it. If you can find them in your grocery or farmers market, give this a try! —Emanuelle Lee
- 300 grams Flower Sprouts
- 4 tablespoons Olive Oil
- 1 egg yolk (from a fresh, organic egg)
- 2 Lemon (Juice)
- 1 Lemon (Zested)
- 1 teaspoon Worcester sauce
- 1/2 teaspoon chilli flakes
- 1 tablespoon red wine vinegar
- 1/2 teaspoon honey
- 1 pinch sea salt and pepper
- 1/4 cup grated parmesan
- 1 teaspoon mustard
- To make the dressing, whisk the egg yolk vigorously with a fork.
- Add the mustard and whisk again.
- Slowly, add half of the olive oil and whisk until incorporated.
- Add the Worcester sauce, lemon juice, lemon zest, honey and a pinch of salt and pepper.
- To make the flower sprouts, put your oven on broil setting. Cut some of the sprouts in half, lengthways and leave some whole. Spread them evenly on a baking tray, drizzle with the remaining olive oil and a pinch of salt and pepper.
- Grill for 2 minutes, toss them with a spoon once and if needed, grill for another minute, until crispy and bright green.
- While the sprouts cook, add the chilli flakes to the red wine vinegar and re-hydrate in the microwave for a minute.
- Add the rehydrated chilli flakes to the dressing and whisk.
- Whisk in half of the parmesan to the dressing and leave the other half for garnish.
- To serve, drizzle the dressing on top of the crispy sprouts and sprinkle over the remaining parmesan.