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Found: Dee Mills of North Haven requested the recipe for the Brussels Sprout Salad served at Bistro Mediterranean, 383 Main St., East Haven www.bistromediterraneanandtapasbar.com
Dee, you are not alone in liking this dish. Friends who have eaten there have enjoyed this dish as well. Leonardo Carreno, who works the front of the house and Chef Gabriel Carreno along with Sous Chef Raul Gonzalez showed me how this dish is prepared.
Curious to learn a bit about this vegetable that looks like little cabbages, which probably aren’t on the top of the list of many people’s favorite vegetables, I did a little research. According to Steve Bontadelli, general manager and vice president of Pfyffer Associates, the largest remaining packing shed for Brussels sprouts in the United States, the vegetable is believed to have been cultivated in Italy in Roman times, and possibly as early as the 1200s in Belgium. The Brussels sprouts we are familiar with were first cultivated in large quantities in Belgium, hence the name.