2 dozen Brussels Sprouts
2 dozen whole leaves of Italian parsley or a small bunch of Blonde Frissee
8 ounces of crumbled blue cheese
1 or 2 thinly sliced radishes (the varietal Valentine is most spectacular)
1 loaf of stale bread
1 tablespoon of freshly chopped sage
1 dozen cloves of roasted or braised garlic
Juice of a lemon or 2 ounces of your favourite vinegar
6 ounces of good first cold pressed oil - olive, soya, canola, pumpkin seed, etc.
Salt to taste
Method:
1. Blanche the sprouts in rapidly boiling, salted water. Shock with cold water, core out the heart or just, one by one, remove each little cup like leaf until you have a pile of these individual leaves
2. Cut the bread into centimeter sized cubes and toss with 2 ounces of the oil, the chopped sage and an appropriate amount of salt (you have to taste it). Spread these cubes on a banking tray and lightly toast in the oven at 350 F for about 10 minutes (keep a close eye on them as they can burn quickly - they don't really need to brown but they must be fully dried and crunchy)
3. Once you have assembled all of the ingredients and the sprouts are blanched and separated simply warm the sprout leaves once more in some boiling, salted water for 10 seconds. Drain extremely well (but do not chill) and toss all the ingredients together in a large bowl, checking the seasoning as you go.
4. Divide into 4 shallow bowls or into the centre of a large plate, drizzle any of the remaining liquid around and over the top and enjoy!
Recipe courtesy of Brad Long, Veritas.
