Salads
Sprout & herb & caper salad
Brussel sprouts are just mini cabbages so likewise they are perfect for salads and slaws if shredded thinly enough. The thinner you slice them the more surface area you create to carry a dressing. Although synonymous with Christmas you can make this anytime from November through to February. You could bring it into Christmas dinner if you like, serve it as a starter and forgo cooking them for the main course – you may even convert a few diehard sceptics.
Cook's notes
A little time to macerate is important in this dish as the acid takes the raw edge off both the shallots and sprouts.
Ingredients
- 1 ½ tbsp red wine vinegar
- 1 tbsp Dijon mustard
- salt & pepper
- 2 tablespoons olive oil
- 250g sprouts, very finely shredded
- 1 shallot, very thinly sliced
- 2 tbsp capers, roughly chopped
- 30g toasted pine nuts
- 50g mixed salad leaves
- 10g mint, thinly sliced
- 20g parsley, a mix of chopped and whole leaves
- 1 lemon
Method
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Step 1
Whisk the vinegar and mustard in a mixing bowl with a pinch of salt and grind of pepper. Whisk in the olive oil until you have an emulsified dressing. Add the shredded sprouts and sliced shallot. Mix well and leave to macerate for 10 minutes.
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Step 2
Next, add the capers, pine nuts, salad leaves and herbs. Mix well and tweak the seasoning to your liking with salt, pepper, and a squeeze or two of lemon if you want it sharper.