At a recent visit to Eataly, I tried two dishes at the vegetable restaurant that I absolutely loved. The first was brussels sprouts in a honey chili vinaigrette; the other was fried cauliflower with olive tapenade over whipped ricotta. Since brussels sprouts are in season right now, I decided to combine these two veggie dishes for what I’m calling a super dish.
First, halve 1 lb of brussels sprouts and toss them with a mixture of 1/4 c. olive oil, 2 tbsp balsamic vinegar, 1.5 tbsp honey, 2 tsp chili flakes, and a sprinkle of salt. Spread on a baking sheet and roast at 400 for 25-30 minutes (or until they’re super brown and crispy). While the sprouts are cooking, prep your whipped ricotta. Blend 1/2 c. part skim ricotta with 1-2 tsp lemon pepper (optional), 2 tbsp olive oil, 2 tbsp milk or half and half, and salt with an immersion blender until smooth. Basically, you want it to be the consistency of yogurt.
If you were throwing a dinner party, this would be perfect instead of a salad course. It’s still got the health/veggie factor you want from a salad but has a “wow” presentation. Also, it’s super easy to plate so you can get it out of the kitchen and in front of your guests quickly.
This dish ended up being the best of both of those Eataly dishes, all rolled into one. I mean, I know I shouldn’t begin to compare myself to the gods over at that place, but I was very pleased with how this one turned out.