“This is a dish we serve at the restaurant. Flower sprouts are a hybrid of Brussels sprouts and kale, and they’re lovely. An alternative could be Brussels sprouts (halved and cooked for slightly longer) or purple sprouting broccoli (grilled). You will get a lot out of the dressing, though it does depend on how much you use each time. It’s addictive and we use it with abandon, so it won’t last long.”
– Ken Doherty, chef & restaurant owner, Dublin
Serves 2
INGREDIENTS
Vinaigrette:
1 black garlic bulb (weighing about 60-75g)
8 tbsp olive oil
4 tbsp soy or tamari sauce
2 tbsp red wine vinegar
Flower sprouts,
Ricotta salata
METHOD
Break open the head of black garlic, peel the cloves and put them in a blender. Add the olive oil, soy or tamari sauce, and the red wine vinegar. Blitz until smooth. If it’s too thick add a little water, but not too much, as you want it to be dark. If it is too light add more soy or tamari.
Cut the larger flower sprouts in half and keep small ones whole. Dress in olive oil before frying on a high heat for about 2 minutes until a little charred. Tip into a bowl, add the dressing (about 2 tbsp). Mix well. Grate over ricotta salata. If we have a surplus of hazelnuts we sometimes chop and sprinkle them over the sprouts instead of the ricotta.