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Brussel Sprout Salad, Ricotta Salata
This is a delicious salad made with everyday vegetables. Serves about 4 as a side
Servings:
4
Course:
Salad, Others
Ingredients
- 250 gm Brussels sprouts cleaned and halved
- 1 bulb fennel medium head cleaned and finely shaved or sliced
- 50 gm hazelnuts toasted
- 50 gm tomatoes nice soft ones, semi dried
- 1/2 bunch parsley flat leaf, picked and lightly chopped
- 50 gm ricotta salata cheese 4 or more if you want
- 1 leaves sage picked, small bunch
- 1 teaspoon Dijon mustard mustard
- 50 ml lemon 1 lemon, juiced
- 60 ml olive oil extra for sauteing or oil from semi dried tomatoes
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.
Cup of Yum
Notes
- You can grate the ricotta salata over the salad uncooked as well.