Cleveland’s Greatest Chefs Cooking For A Good Cause!

March of Dimes Foundation
Next Monday, the area’s finest chefs will come together, and it’s all for a good cause!
5425 Warner Rd., Suite 10
Cleveland, OH 44125
www.signaturechefs.org/cleveland

Charred Brussel Sprouts, Pickled Carrot, Pecan, Citrus Vinaigrette          
Yield: 1 ½ cup

2 Tbsp.  Olive oil
½ lb. – Brussel Sprouts, split, blanched / steamed - pre charred under broiler in an oven and cool
1 tsp – roasted garlic puree
½ cup – pickled carrots- store bought / home made
4 oz. - citrus vinaigrette – recipe below
¼ cup – candied pecans – store bought / poached in maple syrup and deep fried
½ - Herb mix of scallions, cilantro and parsley leaves
Salt and freshly ground pepper to taste

Citrus Vinaigrette – Makes 3/4th Cup
1 orange – Zest and juice
1 lime – Zest and juice
1 lemon – Zest and juice
1.5 Tbsp. – Honey
1 Tbsp. – White Wine Vinegar
1 tsp – Dijon mustard
¾ cup - Olive Oil

Salt and freshly ground pepper for tasting
----Mix all together and add the oil at the end with a steady stream in a blender or hand whisk.

Method:

  1. Heat up the Brussel sprouts in an hot oven – 375F – 5- 7 minutes or a hot pan with oil
  2. Place in a bowl and mix in garlic puree and half of the vinaigrette to coat the sprouts
  3. Mix in pickled carrots and candied pecans
  4. Check for seasoning
  5. Garnish with herb mix and serve hot