This is truly a fun way to eat Brussels sprouts. In case you thought they were a tiny intimidating or boring, or just unappealing, you can play with them so they become exciting. It’s true they tend to have a strong flavor, but I don’t find this “déplaisant” (literally translated into depleasing, a word that does not exist).

The saltiness and sweetness of the cooked prosciutto contrasts quite well with the strong soft sprout. I think I must have consumed them in any shape and form, shredded, chopped, quartered, whole, roasted, steamed, pureed or any way they can be eaten, so I figured why not wrap them for a change. I rarely use meat when I cook, but in this case, I made an exception. You can use pancetta if you’d prefer, or thin bacon would work too. In France, sprouts are often combined with lard fumé (similar to bacon), like most types of cabbages.

Mâche being so tender, delicate and almost naturally “greasy” when you eat it, tones down the powerful flavor of the Brussels sprouts.

So give Brussels sprouts a chance, after all, they’re not really boring!

Ingredients for 2

For the Brussels sprouts

• 6 Brussels sprouts, cleaned
• 2 slices prosciutto, cut in 2 strips lengthwise
• 2 tbs olive oil
• 1 cup mâche salad

For the vinaigrette

• 1/2 red bell pepper, roasted, peeled and diced
• 4 tbs olive oil
• A few drops of lemon oil (to drizzle at the end)
• 1 tsp balsamic vinegar
• 1 garlic clove, peeled and crushed
• 1 tbs parsley, chopped
• 1 tsp basil, chopped
• salt and pepper

Preparation

Cook sprouts in salted boiling water. Drain and let cool. Wrap 1 strip of prosciutto around each sprout, and using a toothpick close the extremity so that it won’t open while cooking.

Heat olive oil in a pan, and cook wrapped sprouts until golden on all sides. Remove toothpick

For the vinaigrette, combine all ingredients together in a bowl, mix well.

Divide mâche on each plate, top it with three sprouts and pour vinaigrette on top, drizzle with some lemon oil. Serve at room temperature.