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Brussels Sprouts Jaleo
We first encountered this dish at Jose Andres' restaurant, Jaleo, where it was served as a tapas. All agreed
that it was the pick of the litter. Only hoping to identify the specifics of the dressing, we undertook a Web
search that turned up the full recipe. We have made one small adjustment to the recipe as a concession to time.
At Jaleo, the Brussels sprouts are pulled apart into leaves before being blanched for one minute. We thin slice
them, maybe 1/4" slices, and allow two minutes for the blanching.
| 12 ounces Brussels sprouts |
4 T. chopped Serrano ham |
| 4 dried apricots, cut into 1/4” dice |
12 white seedless grapes, cut in half |
| 1 green apple, peeled, cored and cut into 1/4" dice |
4 T. extra-virgin Olive Oil |
| 1 T. Spanish sherry vinegar |
Salt to taste |
| 1 T. chopped chives |
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- Prepare the Brussels sprouts by trimming the outer leaves and slicing them thin.
- Bring a large pot of salted water to a boil. Add the Brussels sprout leaves and blanch for 2 minutes.
Remove from the pot with a slotted spoon and drop into a bowl with ice water for 30 seconds to stop them from
cooking. Quickly drain and set aside on paper towel to dry.
- In a large sauté pan over medium heat, sauté the chopped ham until lightly crispy, about 2 minutes.
Add the diced apples, apricots, and grapes and stir until well-combined and heated through. Combine the
Brussels sprout leaves with the warm ham and apple mixture in a serving bowl and toss.
- In a small bowl, whisk the olive oil and sherry vinegar together and season to taste with salt.
Drizzle the dressing over the Brussels sprouts and toss again. Garnish with the chives.
4 servings
Source: Maggie Nemser, Shine on Yahoo, November 25, 2008
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