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Brussels Sprouts with Ham and Apricots

July 2012

Serves 4
 
For the Sherry dressing
2 tablespoons Spanish extra-virgin olive oil
1/2 tablespoon Sherry vinegar
Sea salt to taste
For the salad
3 ounces Brussels sprouts, pulled apart so just leaves
1 tbsp Serrano ham, diced 1/4"
0.5 oz Sherry vinegar
3 dried apricots, diced 1/4" and rehydrated
2 tablespoons of diced Granny Smith apples
2 tablespoons Green grapes, halved
Chopped fresh herbs (thyme, chives)

Whisk together the Sherry vinegar, olive oil and salt in a bowl. Set aside.

In a pot of boiling salted water, blanch Brussels sprout leaves for 1 minute. Drop into an ice bath, cool completely. Remove from water, strain well and set aside. 

In a small sauté pan over medium heat, quickly sauté the diced Serrano ham and set aside. 

To finish: Just before serving, drop the Brussels sprouts in boiling salted water for 1 minute. Remove with a strainer and dry slightly on a towel. Combine the Brussels sprouts in the bowl with the apricots, apricots, grapes and fresh herbs. Sprinkle with the ham. Drizzle with a bit of the Sherry dressing and adjust the salt to taste.