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Cafe Paci's Brussels Sprouts with dates and Comté

Cafe Paci's Brussels Sprouts with dates and Comté

Prep time 30 mins

Cook 15 mins

Serves 6 as a side or shared dish


A simple and seasonal dish of Brussel Sprouts, raw and fried. 

500g Brussels sprouts, cleaned and separated into leaves

Vegetable oil for

1 grapefruit, segmented

2 dates, pitted and
thinly sliced

100g Comté or parmesan


1 bunch each of coriander, mint and flat-leaf parsley

2 anchovy fillets

½ small garlic clove

2  tsp apple cider vinegar

Pinch each of chilli flakes and sweet paprika powder

100ml grapeseed oil

1-2  tbsp extra-virgin olive oil


2-3 anchovy fillets

10g maple syrup

1 tbsp apple cider vinegar

2 tbsp verjus

75ml olive oil

  1. Preheat oil in a deep saucepan to 140°C and oven to 50°C. Deep-fry one-third of sprouts, stirring occasionally, until golden. Drain on paper towel, season with salt.

  2.  For salsa verde, blend ingredients (except oils) to a coarse paste. While blending, slowly add grapeseed oil, then place into a container. Pour
    olive oil over to prevent oxidising.

  3. For anchovy dressing, hand-blend ingredients (except olive oil) until anchovy breaks down. Place into a bowl, whisk in olive oil. Set aside.

  4. Season raw sprout leaves with anchovy dressing. Mix and set aside to marinate for 10 minutes.

  5. To serve, spread salsa verde on plates. Arrange marinated sprouts on top. Cover with grapefruit and dates, fried sprouts and grate Comté over.



Recipe and image courtesy of Cafe Paci.

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