SHREDDED SPROUT 'SORT-OF-CAESAR' SALAD

Shredded sprout 'sort-of-Caesar' salad image

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

Provided by Rosie Birkett

Time 45m

Yield Serves 4 as a side

Number Of Ingredients 22

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

Steps:

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.
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
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.
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.

Nutrition Facts : Calories 552 calories, Fat 43 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 2.6 milligram of sodium