Elke Langweg of Davidson found a dish she loves at the Flatiron Kitchen: “I tried the warm Brussels sprout salad as an appetizer and it was unbelievably delicious. Coming from Germany, I grew up on Brussels sprouts and I love them.”
Even restaurants need inspiration sometimes. Flatiron sous chef Trevor Hirschberg said this recipe was inspired by a trip the Flatiron chefs made to Park City, Utah, to gather ideas for Flatiron’s menu.
Brussels sprout lovers, like Elke and myself, will appreciate having another way to prepare these petite cabbages. Be warned, though: Trimming and peeling the leaves off 2 pounds of Brussels sprouts is labor-intensive.
Once the trimming and peeling is done, it will look like you have way more Brussels sprout leaves than you need. But the leaves will wilt a bit as they cook and become coated in the butter, shallots, bacon, cranberries, mustard and wine.
Robin Domeier is owner of Nibbles Personal Chef.
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