Brussel Sprout Salad
Brussel sprouts, cooked or raw, a firm favourite of mine, and when they’re in season, I have been known to go a little sprout crazy!
Looking for new ways to consume these small green beads of flavour can sometimes be hard work, so why not eat them in their purest form!?
Sliced thinly with a simple dressing makes this ideal to have with highly seasons mains such as a Moroccan leg of lamb.
Give it a go and enjoy your sweet life!
What You Need
Dressing
100ml Olive Oil
2 tbsp Yuzu Vinegar – See Tip Box
1 tbsp Lime juice and Zest
1 tbsp Honey
1 Large Garlic Cloves – Minced
Salt & Pepper – to taste
1lb Brussel Sprouts
1 Large Apple – Skin on, core out and chopped into small cubes
40g Dried Apricot – See Tip Box
100g Parmesan Cheese – Shaved or Grated
Salt & Pepper
Slice the sprouts as thin as posssible.
How It’s Done
Dressing
Add all of the dressing ingredients into a small bowl and whisk it all together, making sure not to add too much salt and pepper
Cut off the bottom of the brussel sprouts and discard any of the outer leaves that aren’t edible.
Use a sharp knife and slice the sprouts as thinly as possible – or put the sprouts through a food processor and shred this way.
Place the shredded sprouts into a bowl along with the chopped apple, dried fruit and shaved parmesan
Give it a mix up.
Drizzle the dressing over the salad and mix it up so that all the salad is coated
Give it a taste and add salt and pepper if needed
Serve in a pretty bowl
The salad will keep in an airtight container in the fridge for around 4 days
The lime gives the sprout salad a hit of freshness
Tip Box
To Taste – This means what suits your palette.
Dried Fruit – I’ve used such a variety of dried fruit in this dish. Ideas to use are raisins, apricot, or cranberries, each of them gives a little bit of a different flavour profile to the dish.
Yuzu Vinegar - This is something i’ve discovered fairly recently. If this isn’t available in the supermarket, substitute with cider vinegar instead.
A salty kick from the parmesan
