By hitting okay and proceeding to my site, you are agreeing to your data being used in this way.
Christmas Kitchen: Shredded Brussels Sprout Caesar Salad
More so than any other time of year, I feel Christmas is all about the sides. I think it is because we put a bit more effort into our meals at this time of year?
Anyway, today I want to share my new favourite festive side dish that brings together a seasonal ingredient everyone loves to hate and one of my favourite classic dishes: my Shredded Brussels Sprout Caesar Salad.
Unlike in my other sprout-centric side dish of Shredded Sprouts with Pancetta and Chestnuts, shredded sprouts here are kept raw before being tossed with a creamy, tangy caesar dressing to make a bright, fresh, slaw like salad that is either great on its own for a light December lunch, or works beautifully scaled up (or you know, kept smaller for 2020) and served up as part of a Boxing Day spread.
I’ve topped this salad with crunchy leftover bread croutons (use the end of any good loaf, bonus points if it is homemade sourdough), festive pecans and dried sour cherries (which I prefer to dried cranberries) but honestly as long as you have something crunchy, something fruity and something nutty, this salad is quite customisable once you’ve made up the dressing.
I hate boiled sprouts but I love this salad, so even if you’re not so sure about the little green things, I urge you to give them a go. However, if you really can’t stomach the idea why on earth are you still reading? Go make my recipe for Boozy Brussels Sprout Chocolate Truffles instead!
A delicious, slaw-like Shredded Brussels Sprout Caesar Salad topped with crunchy leftover bread croutons, toasted pecans and dried sour cherries – the perfect edition to your Boxing Day spread.
For the Shredded Sprout Salad
large handful stale bread, cut into 2 cm cubes
200g (7 oz) brussels sprouts
small handful fresh parmesan shavings
small handful dried sour cherries (see note)
small handful toasted pecans, roughly chopped
For the Caesar Dressing
1 small garlic clove, peeled
4 anchovy fillets, packed in oil
1 tbsp fresh lemon juice
1 tbsp red wine vinegar
4 tbsp extra virgin olive oil
2 tbsp Kewpie mayonnaise
25g (1/4 cup) freshly grated parmesan cheese
To make the croutons heat just enough oil to cover the bottom of a medium frying pan over a medium high heat. Once the oil is shimmering fry the croutons, turning as each side turns golden before turning them out onto a kitchen paper lined plate to cool.
Next, make the dressing by blitzing all the ingredients together in a mini chopper. Set aside.
Using a large, heavy, very sharp knife trim the bottom of each sprout, peel off any whole leaves that come away, and shred the rest of the sprout as thin as you can – alternatively, use a mandolin. You should be left with a lovely mix of delicate leaves and shredded slaw.
Toss the sprouts with 2/3 of the dressing in a large bowl before transferring to a serving platter. Scatter over the croutons, parmesan shavings, sour cherries and roughly chopped pecans before drizzling over the rest of the dressing.
This salad is designed to be enjoyed immediately, but it won’t come to any harm leaving it for an hour or two!
If you can’t find dried sour cherries, use dried cranberries instead.
My newsletter, ingredient, takes a deep dive into a different ingredient - unusual, basic or seasonal - every month delivering stories, histories and most importantly recipes right into your inbox. It's your new favourite food magazine column, but in email form!
One Pan Pescatarian: 100 Delicious Dinners – Veggie, Vegan, Fish
My second cookbook contains 100 delicious dinner recipes, all of which are either vegetarian, vegan or which celebrate fish and seafood - all cooked in either one pot or one pan.*