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Shredded sprout ‘sort-of-caesar’ salad

Shredded sprout ‘sort-of-Caesar’ salad in an oval dish

Shredded sprout ‘sort-of-caesar’ salad

Name: Shredded sprout ‘sort-of-caesar’ salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Serves 4 as a side
Ingredients: 200g brussels sprouts any tough or blemished outer leaves removed; squeeze of lemon juice; handful of dried cranberries soaked in boiling water for 20 mins; 2 slices sourdough torn into bite-sized pieces (about 100g); 2 anchovy fillets torn; 1 tsp chopped rosemary leaves; 1 tbsp olive oil; 1 large egg yolk; 4 anchovy fillets; 1 tsp Dijon mustard; 2 garlic cloves chopped; a few drops of hot sauce; a few drops of Worcestershire sauce; ½ tsp red wine vinegar; pinch of caster sugar; ½ lemon juiced; 70ml flavourless oil such as vegetable; 30ml walnut oil; 25g grated parmesan plus extra shaved parmesan to serve; 1 tbsp olive oil; 4 smoked streaky bacon rashers sliced into lardons; 4 cooked chestnuts crumbled

Rosie Birkett

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Serves 4 as a side

Easy

Prep: 30 mins

Cook: 15 mins

plus soaking

A star rating of 1 out of 5.1 ratingRate

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Make the most of brussels sprouts with this salad. With bacon, croutons, cranberries and a caesar-like dressing, it's a different way to enjoy the veg

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Ingredients

Nutrition

Units:

MetricUS

200g brussels sprouts

any tough or blemished outer leaves removed
squeeze of lemon juice
handful of dried cranberries

soaked in boiling water for 20 mins

For the croutons

2 slices sourdough

torn into bite-sized pieces (about 100g)
2 anchovy fillets

torn
1 tsp chopped rosemary leaves
1 tbsp olive oil

For the dressing

1 large egg yolk
4 anchovy fillets
1 tsp Dijon mustard
2 garlic cloves

chopped
a few drops of hot sauce
a few drops of Worcestershire sauce
½ tsp red wine vinegar
pinch of caster sugar
½ lemon

juiced
70ml flavourless oil

such as vegetable
30ml walnut oil
25g grated parmesan

plus extra shaved parmesan to serve

For the bacon and chestnuts

1 tbsp olive oil
4 smoked streaky bacon rashers

sliced into lardons
4 cooked chestnuts

crumbled

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Nutrition: Per serving

kcal552
fat43g
saturates8g
carbs22g
sugars4g
fibre4g
protein17g
salt2.6g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. First, make the croutons. Combine the sourdough pieces with the anchovies and rosemary in a roasting tin. Drizzle over the oil, season with a little black pepper, then toss to coat evenly. Roast on a high shelf in the oven for 8-10 mins until golden and crisp. Set aside.
step 2

For the dressing, put the egg yolk, anchovies, mustard and garlic in a small food processor with a pinch of salt, and blitz to a paste. Whisk the hot sauce, Worcestershire sauce, vinegar, sugar and lemon juice together in a small bowl until the sugar has dissolved. Combine the two oils in a small jug. With the food processor running, slowly pour in a quarter of the oil mixture, then add a little of lemon and vinegar mixture, then slowly add another quarter of the oil mixture. Continue to alternate between the oil and the lemon and vinegar mixtures (to keep the dressing from splitting) until you have a thick, creamy dressing. Add the parmesan and blitz again to combine. Taste for seasoning
step 3

For the bacon and chestnuts, heat the oil in a heavy-based frying pan or skillet, and fry the bacon until starting to crisp up. Once the fat has rendered out from the bacon, add the chestnuts and stir to coat in the bacon fat, frying for a minute more. Remove from the heat and set aside.
step 4

Using a mandoline or very sharp knife, finely shred the sprouts from the top to the base, then transfer to a large bowl and toss gently with your hands to break up some of the layers. Squeeze over a little lemon juice, then season with a small pinch of salt. Pour over just enough of the dressing to coat the sprouts – you don’t want them to be soggy, so start with a small amount and add more if needed. Drain the rehydrated cranberries and toss these through the sprouts, along with half the bacon and chestnut mixture and half the croutons. Transfer the salad to a large serving platter, or divide between plates or bowls. Top with the remaining croutons, bacon and chestnuts, then scatter over the shaved parmesan to serve.

Recipe from Good Food magazine, Christmas 2020

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