Recipe: Warm Roasted Brussels Sprouts Salad

In this recipe, I use Brussels sprouts and arugula, but feel free to use a variety of vegetables and any green. The lemon, caper, and crouton garnish is often served with fish but provides a note to this salad that is piquant and clean.

Serves 4

• 2 cups Brussels sprouts, cleaned and quartered
    • half a lemon, segmented and then cut into thirds.
    • 3 tablespoons capers
    • 2 ¾-inch thick country bread slices, crusts cut off, cut into half-inch cubes (about two and a half cups total)
    • 2 cloves of garlic
    • sprig of thyme
    • arugula
    • olive oil
    • salt and pepper

Heat three tablespoons of olive oil, two crushed garlic cloves, and a sprig of time in a skillet over medium heat. Sautee about one minute (if the garlic starts to burn, turn down the heat) and add the bread cubes.Toss to coat, and continue tossing consistently until the croutons are evenly browned on all sides. Do not leave the pan to do anything else! The whole process will take about four minutes, but it's key that you don't leave the pan or stop moving the croutons, or else they'll cook unevenly.

When the croutons are golden brown, spread them out on a surface lined with absorbent paper towels and immediately sprinkle with salt. Remove the garlic cloves and thyme. (These are much better than store bought croutons, I promise.)

Pour a quarter-cup of olive oil into a heavy roasting pan. Add enough Brussels sprouts to line the bottom of the pan (if you need to, cook them in batches) and season with salt and pepper. Stir them occasionally but don't futz too much—you want them to get golden brown and crispy. When they are tender on the inside and crispy on the outside, take them out and generously season with salt and pepper.

Mix all ingredients together when Brussels sprouts are still hot (this will cause the arugula to wilt nicely) and add lemon juice, salt, and pepper to taste. Serve immediately.