I wish I could take credit for this, however, credit goes to executive chef GREG PROECHEL of New Your’s Ferris restaurant. This recipe was a featured article in People Magazine. I did change it up a bit and the items I added are indicated with an asterisk.
1 cup plain Greek Yogurt
1 1/8 tsp black pepper
*1 tsp smoked paprika
1/3 cup plus 1 1/2 tsp extra virgin olive oil, divided
1/2 tsp kosher salt, divided
1/3 cup balsamic vinegar
2 1/2 Tbsp fish sauce
2 tsp lemon zest, plus 1 Tbsp fresh lemon juice from 1 lemon, divided
*3 Tbsp olive oil, divided
4 medium brussels sprouts, leaves separated(1/2 cup leaves)
2 – 8 oz bunches brocolini, trimmed 1/4 cup chopped roasted cashews
*1/4 cup whole oven roasted garlic cloves
1/4 cup quartered seedless red grapes
*1/4 cup shaved parmesean
Whisk together yogurt, 1 tsp black pepper, 1 1/2 tsp olive oil, smoked paprika, 1/4 tsp kosher salt in a small bowl. Whisk together balsamic vinegar, fish sauce, lemon juice and remaining 1/3 cup olive oil in a separate bowl. Set bowls aside
Heat 1 1/2 Tbl olive oil in a large cast iron skillet over medium high heat, swirling to coat. Add brussels sprout leaves; cook, stirring occasionally, until crispy, 1-2 mintes. Remove with slotted spoon; drain on paper towels.
Add remaining 1 1/2 Tbl olive oil to skillet on medium high. Add broccolini, and cook, turning occasionaly, until charred and tender, about 2 minutes per side. Remove broccolini from heat; season with remaining 1/8 tsp black pepper and 1/4 tsp salt.
To serve, spread yogurt mixture onto a platter, and arrange broccolini on top. Sprinkle with brussels sprout leaves, cashews, garlic, parmeasan, grapes and lemon zest. Drizzle with 1/2 cup of the balsamic vinaigrette.
*Items I added to original recipe