Aishling Moore: How to make a Caesar salad — with brussels sprouts and fish

These are far from the waterlogged sprouts I was raised on.

I’ve omitted the parmesan and croutons from my version and opted to add a little more of the ocean. Picture: Chani Anderson

Brussels sprouts are the vegetable I’ll eat most of during the month of December. My advice for sumptuous sprouts is to cook them quick on a very high heat or don’t cook them at all. In my house, they’ll be shaved raw into salads, chopped into pasta sauces, tossed in a wok with lots of garlic, ginger, and a splash of Shaoxing wine. Far from the waterlogged sprouts I was raised on.

I always find it effective to serve a divisive ingredient such as a sprout with a crowd pleasing accompaniment. So, this weekend I’m serving the last of these little cabbages with a rich Caesar emulsion.