Brussels sprout salad with smoked sprats
Ingredients for 2 people:
1 large handful of baby spinach
4-5 small potatoes
10-12 Brussels sprouts, raw
1 teaspoon of vinegar
1 tablespoon brown sugar
500 ml of carbonated water
Smoked sprats, 8 to10
3-4 tablespoons of parmesan
Olive oil, salt and or soy sauce
Wash the potatoes thoroughly with a brush under running water. Boil some salted water and season it with vinegar and sugar. Plunge the potatoes unpeeled. Boil 20 minutes or until a knife enters easily into their flesh. Rinse the potatoes in cold water, even let them cool in it briefly.
Clean the Brussels sprouts outer leaves, shorten their base and cut it crosswise. Boil the sparkling water in a saucepan. Plunge in the Brussels sprouts. Bake for 10 minutes. Then soak them in ice water (this will keep their color fresh green).
Garnish 2 plates with spinach. Scatter over the potatoes (sliced), Brussels sprouts (halved) and the parmesan. As a final touch, put above several smoked sprats.
Sprinkle the salad with olive oil and serve it with a mill of sea-salt and a saucer filled with soy sauce for individual seasoning.