Brussel Sprout Salad, Ricotta Salata

Name: Brussel Sprout Salad, Ricotta Salata
Yield: 4 serving
Ingredients: 250 gm Brussels Sprouts cleaned and halved; 1 bulb fennel; 50 gm toasted hazelnuts; 50 gm semi dried tomatoes; 1/2 bunch parsley; 50 gm ricotta salata; 1 leaves small bunch of sage; 1 teaspoon Dijon; 50 ml lemon juiced; 60 ml olive oil

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Servings
4
Course
Salad, Others

Brussel Sprout Salad, Ricotta Salata

Iris Warren

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This is a delicious salad made with everyday vegetables. Serves about 4 as a side

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Ingredients

Servings

250 gm Brussels Sprouts cleaned and halved
1 bulb fennel medium head cleaned and finely shaved or sliced
50 gm toasted hazelnuts
50 gm semi dried tomatoes nice soft ones
1/2 bunch parsley flat leaf, picked and lightly chopped
50 gm ricotta salata 4 or more if you want
1 leaves small bunch of sage picked
1 teaspoon Dijon mustard
50 ml lemon juiced 1 lemon
60 ml olive oil extra for sauteing or oil from semi dried tomatoes

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Instructions

Put the sliced fennel, tomatoes and parsley into a bowl. Then put the Brussel Sprouts into a steamer and steam for a couple of minutes until they are starting to get soft. (You will be able to smell them as they just start to heat through.) Put onto a plate to cool a little.
Heat a nonstick frypan and add a teaspoon or two of olive oil (or butter if you like). Put the slices of Ricotta into the frypan and saute for a couple of seconds on each side ( lightly browned). Remove and put on draining paper. Then crumble into fennel bowl.
Next add 1/2 of the sprouts cut side down and let them brown. Poor into the fennel salad bowl. ( once again use olive oil or use butter like I did, see below, both are great)
Add the sage leaves to a tiny bit of oil in the same frypan and brown them . Take off the heat and cool. Add to the salad ( they are crispy and delicious)
Finely chop or shave the other half of the sprouts into the bowl with the salad ingredients. ( Like they were cabbage)
To make a dressing add the lemon juice and dijon to the cooled frypan ( or a jar with a lid you can shake). Add the reserved 3 Tablespoons of olive oil ( or use oil from the tomatoes) salt and pepper and stir well.
Pour over the salad and toss well. Sprinkle with chopped roasted hazelnuts.