“Brussels sprouts can be controversial, but this recipe will make anyone love them! In this incredible salad I’ve also given you a shortcut to make a tangy Caesar-style dressing and a trick to turn stale bread into gorgeous garlic croutons. ”
Ingredients
- 50 g Parmesan cheese , plus extra to serve
- 1 lemon
- 3 tablespoons Greek-style yoghurt
- 1 small handful of soft herbs , such as basil, flat-leaf parsley, dill
- ½ teaspoon Worcestershire sauce
- extra virgin olive oil
- 3 anchovies in oil , (optional)
- 500 g Brussels sprouts
- 2 thick slices of stale bread
- 1 clove of garlic
- olive oil
Method
- Finely grate most of the Parmesan into a blender with the zest of half the lemon. Squeeze in the juice of the whole lemon, then add the yoghurt, herbs, Worcestershire sauce, 2 tablespoons of extra virgin olive oil and the anchovies (if using). Blitz until smooth, then pour into a large serving dish.
- Trim and halve half of the sprouts through the root. Place in a large dry frying pan, cut-side down, and char until brown and blistered.
- Finely slice the remaining sprouts then pile on top of the sauce. Tip the charred Brussels over the top and put the empty pan back on the heat.
- Slice the bread into 1cm chunks, tip into the pan and toast. Make a well in the centre, peel and grate the garlic into the pan, and then drizzle with olive oil. Give the pan a shake.
- Grate over the remaining Parmesan, shake the pan, add another drizzle of extra virgin olive oil, then return to the heat, until the cheese is melted.
- Tip the crunchy cheesy croutons onto the salad and then give everything a really good toss until it’s coated in the lovely dressing. Speed peel over shavings of Parmesan and serve.
Tips
VEGGIE LOVE
Leave out the anchovies and swap the Parmesan for vegetarian hard cheese.
