We loved this dish! Bursting with flavour and the perfect wintery side salad. The leftovers were also good the next day. You can use capers instead of anchovies if you prefer.
Wine suggestion: This dish works really well with a good, dry Chenin Blanc. Our current favourite is Bernard Fouquet’s Domaine Aubuissieres Vouvray Silex Sec. Dry and full of yellow apple fruits and layers of texture, while remaining discrete enough to allow the sprouts and parmesan to come through.
Brussels sprout and Parmesan salad with lemon dressing – serves 4
- 700g small brussels sprouts, trimmed, leave 500g whole and thinly shave the rest
- 4 tbsp olive oil, plus extra for drizzling
- 60ml lemon juice
- 3 cloves of garlic, crushed
- 1 ½ tbsp wholegrain mustard
- 2 anchovies in oil, drained and roughly chopped
- 60g Parmesan, 20g roughly grated and the rest cut into shards – a veg peeler will do this nicely
- 120g kale leaves, discard the stems and thinly shred the leaves
- 1 small red onion, halved and thinly sliced
- 20g basil leaves
- 70g blanched hazelnuts, well toasted and roughly chopped
Heat the oven to 220C fan.
Line a tray with baking paper and add the whole sprouts, 2 tbsp of oil, ½ tsp of salt and plenty of black pepper, toss to combine. Roast for 18 minutes, stirring halfway, until well browned and cooked through, then leave to cool.
Meanwhile, put the lemon juice, garlic, mustard, anchovies, grated Parmesan, 3 tbsp of oil, ¼ tsp of salt and plenty of black pepper into the small bowl of a food processor and whizz until smooth.
Put the kale, the shaved sprouts, the dressing, ¼ tsp of salt and plenty of black pepper into a large bowl and toss with your hands, massaging the leaves gently. Leave to soften and wilt for about 10 minutes.
Add the onion, basil, chopped hazelnuts, Parmesan shards and roasted sprouts to the bowl and mix to combine. Turn out onto a platter to serve.
(Original recipe from OTK Shelf Love by Noor Murad & Yotam Ottolenghi, Ebury Press, 2021.)
Jono & Jules do food & wine 