Brussels Sprouts with Sherry Vinaigrette and Prosciutto Bread Crumbs

Name: Brussels Sprouts with Sherry Vinaigrette and Prosciutto Bread Crumbs
Yield: serves 4 to 6
Ingredients: 1/4 pound prosciutto, ground or finely chopped; 2 tablespoons extra-virgin olive oil; 1 cup finely ground bread crumbs (from about 5 ounces of crustless bread); 1/2 cup finely chopped fresh chervil leaves; 1/2 cup finely minced fresh chives; 1/3 cup finely chopped fresh tarragon leaves; 1/2 cup Spanish sherry vinegar; 1/4 cup finely chopped shallots; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 1/4 cup extra-virgin olive oil; 2 pounds Brussels sprouts, stem ends trimmed, outer leaves removed, and sprouts halved; 1 cup plus 2 tablespoons extra-virgin olive oil, plus more as needed; 1 tablespoon kosher salt; 1/2 teaspoon freshly ground black pepper; Half of a lemon

January 26, 2012

Brussels sprouts get a bad rap. People say they hate Brussels sprouts more than any other food, other than lima beans; in both cases, I believe the reason is that the vegetables are so rarely prepared well. We sear our Brussels sprouts so they get nicely browned while maintaining their unique texture and vibrant green color, then we toss them in sherry vinaigrette and top them with bread crumbs laced with prosciutto and herbs. Judging by the number of people who absolutely love these, I would say we have converted many a Brussels sprout hater with this preparation. The recipe for the prosciutto bread crumbs makes about 1 cup, which is more than you will need for this dish, but since it calls for such a variety of herbs, it seems silly to make a smaller portion and have so many herbs left over—better to have the bread crumbs left over. They are delicious sprinkled on any roasted vegetables. If you don’t have time to prepare the bread crumbs, the Brussels sprouts are still delicious without them.

Recipe notes

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