Brussels sprouts – you either love them or hate them.
Today, we learned the secret to making delicious brussels sprouts with Chef Shai Fargian from Yafo Kitchen.
White Balsamic Vinaigrette
Makes 3.5 cups but great for salad dressing as well!
· 1 cup whit balsamic vinegar
· 2.5 cups EVOO
· 1 teaspoon salt
· 1 teaspoon pepper
· 1 teaspoon mustard
· 1 clove garlic
Using a blender (or a hand blender) mix all the ingredients except for the oil. Drizzle in the oil until incorporated.
Yafo Brussels Sprouts
· 2 lb brussels sprouts cut into halves
· ¼ cup chopped dates
· ¼ cup White Balsamic Vinaigrette
· ¼ cup Evoo
· 1 tablespoon salt
· ½ tablespoon pepper
· ¾ cup hot water
Heat a cast iron skillet or a heavy pan until it starts smoking.
Add the oil and the brussels. Keep the heat high and sauté until the brussels are caramelized.
Add the water and cook until all the water evaporate and the brussels are fully cooked.
Remove from the heat and add the vinaigrette and dates