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
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Ingredients
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300 grams
Flower Sprouts
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4 tablespoons
Olive Oil
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1
egg yolk (from a fresh, organic egg)
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2
Lemon (Juice)
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1
Lemon (Zested)
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1 teaspoon
Worcester sauce
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1/2 teaspoon
chilli flakes
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1 tablespoon
red wine vinegar
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1/2 teaspoon
honey
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1 pinch
sea salt and pepper
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1/4 cup
grated parmesan
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1 teaspoon
mustard
Directions
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To make the dressing, whisk the egg yolk vigorously with a fork.
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Add the mustard and whisk again.
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Slowly, add half of the olive oil and whisk until incorporated.
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Add the Worcester sauce, lemon juice, lemon zest, honey and a pinch of salt and pepper.
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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.
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Grill for 2 minutes, toss them with a spoon once and if needed, grill for another minute, until crispy and bright green.
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While the sprouts cook, add the chilli flakes to the red wine vinegar and re-hydrate in the microwave for a minute.
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Add the rehydrated chilli flakes to the dressing and whisk.
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Whisk in half of the parmesan to the dressing and leave the other half for garnish.
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To serve, drizzle the dressing on top of the crispy sprouts and sprinkle over the remaining parmesan.
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