A nicely balanced dijon based french vinaigrette is a great alternative to bottled salad dressings.
People are always asking me for the recipe for my french vinaigrette. Problem is I don’t measure. I don’t really have a recipe, It’s just a simple salad dressing with an embarrassingly short list of ingredients. How much mustard?A spoonful. Vinegar? Some. Olive oil? Enough. Just taste it and when you think you have the right balance of acid you have arrived. It’s cooking by feel really. The best way.
Technique
A teaspoon of mustard.
I like brussels sprouts and I especially like roasted brussels sprouts. There. I said it. Now you know. This recipe intensifies the flavour of the sprouts so don’t serve them with anything delicate.
Not everybody likes brussels sprouts – and this isn’t the recipe that will give brussels sprout haters new religion. Not even close. That’s near miracle territory. But it is a way to make those lousy winter brussel sprouts edible. Duck fat is a really nice touch here if you can get your hands on some. Duck fat is like bacon. It makes everything better.
roasted brussels sprouts
Ingredients
- Brussels sprouts
- Olive oil or duck fat if you have it to coat
- Salt to taste
Instructions
- Pre-heat your oven to 350F.
- Toss the sprouts with olive oil, season with salt and spread evenly on a cookie sheet. Cover the cookie sheet with aluminum foil. Roast for 10 minutes. Remove foil and continue roasting 15 to 25 minutes depending on the size of the sprouts. You want them tender.
- Remove from oven and drizzle the roasted brussels sprouts with a bit more olive oil and add a bit more salt to taste if needed. Super simple. Can hardly be considered a recipe really. More of a guideline.
Notes
