This dish is a guaranteed winner, according to an array of dinner guests, some of them chefs. Even picky eaters, kids and grown-ups alike, seem to go for this recipe. Tempted? Picture the sprouts blanched, shredded, then mixed with fresh orange, pan-fried crispy prosciutto, toasted nuts and Parmigiano-Reggiano. Squeeze of fresh lemon…heaven on the table this holiday season. My adaptation is a mash-up inspired by a recipe I found in Fine Cooking magazine and a dish I ate at Harvest Restaurant in Greenwich, CT.
Check out Our Best Thanksgiving Recipes for more, and listen to the recent Food Schmooze® featuring gravy, homemade pies, and two fabulous wines at two price points, one for the host, and one for the feast.