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
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.