Brussels Sprout Recipe
Spicy anchovy aioli, fontina, prosciutto, arugula salad
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Ingredients
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Brussels Sprouts
Spicy Anchovy Aioli
Salad
Method
Brussels Sprouts Preparation
- 1
Roast the Brussels Sprouts
Preheat your oven to 400°F (200°C). Trim the ends of the Brussels sprouts and cut them in half. In a large bowl, toss the Brussels sprouts with olive oil, salt, and black pepper until well coated. Spread them out in a single layer on a baking sheet and roast for 20-25 minutes, or until they are golden brown and tender, flipping halfway through.
Spicy Anchovy Aioli Preparation
- 2
Make the Aioli
In a food processor, combine the mayonnaise, anchovy fillets, minced garlic clove, lemon juice, and red pepper flakes. Blend until smooth and well combined. Taste and adjust seasoning if necessary. Transfer to a small bowl and set aside.
Salad Assembly
- 3
Assemble the Salad
In a large serving bowl, layer the arugula, roasted Brussels sprouts, and torn prosciutto slices. Sprinkle the fontina cheese over the top. Drizzle with the spicy anchovy aioli and toss gently to combine all ingredients without bruising the arugula.