The combination of raw and roast sprouts gives this salad both depth and freshness.
700g small brussels sprouts, trimmed, 500g left whole and the rest thinly shaved by hand or on a mandolin
120ml olive oil, plus extra for drizzling
Salt and black pepper
60ml lemon juice
3 garlic cloves, peeled and crushed
1½ tbsp wholegrain mustard
2 anchovy fillets, drained and roughly chopped
60g parmesan, 20g finely grated, and the rest cut into thin shards
120g kale, stems discarded and leaves thinly shredded (100g net weight)
1 small red onion, peeled, halved and thinly sliced
20g basil leaves
70g blanched hazelnuts, toasted and roughly chopped
Heat the oven to 240 degrees celcius (220 fan). In a medium bowl, toss the whole sprouts with two tablespoons of oil, half a teaspoon of salt and a good grind of pepper. Transfer to an oven tray lined with baking paper, and roast for 18 minutes, stirring once halfway, until well browned and cooked through, then leave to cool.
Meanwhile, make the dressing. Put the lemon juice, garlic, mustard, anchovies, grated parmesan, remaining 90ml oil, a quarter-teaspoon of salt and a good grind of pepper in the small bowl of a food processor and blitz smooth.
Put the kale and shaved raw sprouts in a large bowl with the dressing, a quarter-teaspoon of salt and a good grind of pepper, and toss, massaging the leaves a little as you do so. Leave to soften and wilt slightly for about 10 minutes, then add the onion, basil, hazelnuts, parmesan shards and roast sprouts, and toss together.
Pile on to a large platter and serve at room temperature.
Serves 4 as a side.
Recipe – Yotam Ottolenghi and Noor Murad
Ottolenghi Test Kitchen – Shelf Love
