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Brooklyn restaurant the Good Fork feeds diners like they’re family. Chef Sohui Kim’s first cookbook is a collection of favorite recipes, tales and techniques. Whether it’s Korean-tinged American fare or modern spins on French and Italian classics, The Good Fork Cookbook has a dish for everyone. This Brussels sprouts Caesar salad recipe, which she writes is a favorite of her husband, Ben Schneider, is a hearty way to get your veggies and bacon all on one plate. 

This is one of Ben’s favorite recipes. He loves the combination of two textures of Brussels sprouts — the roasted chunks and the blanched leaves — and also the true Caesar dressing made with salty anchovies. Plus, it has soft eggs and bacon. I love to use bacon as a cheat to make things taste better, and here I really pushed the envelope by glazing it with maple syrup. In fact, this is actually a very indulgent dish masquerading as a healthy one, because it’s centered around those Brussels sprouts. That makes it a very good way to get those who don’t like green vegetables (like my children and my husband) to eat them.

Reprinted with permission from The Good Fork Cookbook