Brussels Sprouts are considered the world’s most dangerous vegetable. It has been called Satan’s gumdrop and the Devil’s spawn. We have cast it as the Great American Veggie Supervillain. The role used to be played by spinach until Popeye rescued it. Next came broccoli, reviled by President H. Bush. But since 2008, the role of being the most-hated vegetable has belonged to the sprout. Every award season they win the honor for Americans and seem to be universally loathed around the world.
Children particularly seem naturally disinclined to like the unpopular vegetable. But perhaps children know something the rest of us don't. As a medieval superstition, it was believed that tiny demons made their homes between the leaves of lettuce, sprouts, and cabbage. Consuming them would expose you to their evil influence unless you exorcised them by scoring the sign of the cross before cooking—and that's not a surprising conclusion if you consider the evil odors Brussels sprouts sometimes conjure. Most children would argue that they still maintain their demonic veneer, and you may have even witnessed full Linda Blair-like possession for putting one on your own child’s plate.
Surprisingly, scientists found that it’s your genes that determine your feelings about these controversial little vegetables. Sprouts contain a chemical that only tastes bitter to people who have a variation of a certain gene. The research found that around 50% of the world’s population has a mutation of this gene. The lucky half don’t taste the bitterness and that must be why we are seeing brave restaurants everywhere adding them to the menu. I guess I won the gene lottery because I simply cannot get enough of the stuff. But even with their rise in popularity and after long having learned to love other dangerous vegetables, some people still hold onto the belief that they do not, and will not, like Brussels sprouts. Tonight, David and I dine alone which is fine with me because I know 100% of us will love it! Anyway, I think it is time for the Brussels sprout to retire from the role and pass the baton. I suggest the Prince of Darkness be portrayed by The Beet moving forward. Die, demon, die!
Chicken Caesar Kale, Strawberry & Roasted Brussels Sprouts Salad
INGREDIENTS
For Chicken
- ½ of a lemon, juiced
- 1 tablespoon olive oil
- 2 tablespoons Dijon mustard
- 1 clove of garlic, minced
- 1 tablespoon fresh rosemary, minced
- 3/4 teaspoon kosher salt
- Fresh ground black pepper to taste
- 1-1 ½ pounds boneless skinless chicken breasts (or tenders)
For Caesar Dressing
- ½ cup Duke’s mayo
- ¼ cup sour cream
- ½ teaspoon anchovy paste
- 3 cloves garlic, finely minced
- 1 ½ tablespoon olive oil
- 2/3 tablespoon lemon juice
- 1 ½ teaspoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- ½ teaspoon freshly ground black pepper
- 2 anchovy filets (optional)
- ¼ cup finely shredded fresh parmesan cheese
- Salt to taste
For Salad
- 1 large bunch Lacinato kale, stems removed
- 1 pound Brussels sprouts, quartered
- 2 tablespoons olive oil
- salt and pepper
- ½ cup shaved parmesan cheese
- lemons, cut in half
- 1-2 tablespoons sugar, optional
- 1-pint strawberries, hulled and halved
INSTRUCTIONS
Chicken Marinade
- In a small bowl whisk together the ingredients for the marinade.
- Season the chicken with salt and pepper then place it in a freezer bag.
- Pour the marinade over the chicken, seal the bag, then massage it into the chicken with your hands. Refrigerate for at least an hour.
Caesar Dressing
To a mixing bowl, add Duke’s, anchovy paste, olive oil, lemon juice, mustard, Worcestershire sauce, pepper, salt, and garlic, and stir. Whisk in sour cream and ¼ cups parmesan cheese. Place in an airtight container in the refrigerator until serving. If adding anchovy filets, finely mince before adding.
Salad
- Preheat the grill to medium-high heat. Plate sugar and rub the cut side of lemons into. Place the marinated chicken and lemons onto the grill and cook for 6-8 minutes depending on the thickness, then flip and cook another 4-6 minutes or until cooked through (165 degrees F.).
- Remove chicken and lemons from the grill. Let chicken rest before slicing.
- Preheat oven to 350 degrees. Place Brussels sprouts on a large baking pan. Toss with oil, salt, and pepper. Cook for 20-25 minutes flipping halfway through.
- In a large bowl, add kale, sprouts, and chicken. Toss with the desired amount of dressing. Top with parmesan, strawberries, and additional dressing. Squeeze sugared lemon on top before serving.
