Brussels sprouts: Clean the Brussels sprouts and blanch them in salted water for 2 minutes. Shock the Brussels sprouts immediately in ice water.
Turn your oven at 200 ° C. Take a baking sheet, place the sprouts on top and push them flat with the palm of your hand. Add the sel and a dash of olive oil. Bake them in the oven until they are crispy brown.
Salad: Peel the blood oranges “A VIF” with a knife, remove the segments and keep them aside. Pull the outer leaves of the chicory and cut them into long batonnets. Keep apart to lay on top of the salad.
Cut the rest of the chicory into four. Cut the shallot into small cubes. Crush the pink pepper balls. Cut the cashew nuts roughly and roast them briefly in the pan. Combine the orange slices, the chicory, the finely chopped shallot, the crushed pink pepper balls and roasted cashew nuts in a bowl. Add sixthe of the blood cone.
Vinaigrette: squeeze the orange without the segments in a bowl to make the vinaigrette. Add mustard and beat with a whisk and slowly add the olive oil. Season the vinaigrette with salt and pink pepper.
Finish: Place the Brussels sprouts on your plate, put some of the vinaigrette on it and place the chicory salad on it so that it looks perfect!
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