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This week’s Culinary SOS: Cleo’s Brussels sprouts

October 24, 2014

I have to admit, I’ve never had Brussels sprouts quite like this before. It’s kind of like a salad — Brussels sprout leaves tossed with a tangy vinaigrette, capers and toasted almonds — except that the leaves are deep-fried first, giving the whole dish a surprising texture and crunch. My first couple of bites were a little curious, and then I couldn’t stop eating it