Entertaining Side

Sprout salad with sherry, candied nuts and manchego

Name: Brussels sprout salad recipe
Yield: 6
Ingredients: 500g brussels sprouts, trimmed, shaved on a mandoline; 180g square pancetta, skin removed, cut into matchsticks; 1 witlof (Belgian endive), trimmed, thinly sliced widthways; 1 green apple, very thinly sliced (we used a mandoline); 3 eschalots, shaved on a mandoline; 50.00 ml shredded mint; 50.00 ml flat-leaf parsley leaves; 55.00 ml sherry vinegar; 55.00 ml lemon-infused extra virgin olive oil; 40.00 ml finely grated lemon zest; 40.00 ml lemon juice; 2 tsp caster sugar; 55.00 ml finely grated cheese; 40.00 ml coarsely chopped peanuts; 40.00 ml coarsely chopped cashews; 20.00 ml maple syrup

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by Dominic Smith

Nov 27, 2024

This crunchy brussels sprout salad will make the perfect side for your long lunch. Made for entertaining and sharing, this summer salad delivers sharp, fresh flavours with green apple, lemon zest, shredded mint and parsley with sweet and tangy strips of pancetta and candied nuts. Perfectly balanced with a bold and zesty manchego cheese, this delicious salad is sure to be your next favourite.

500g brussels sprouts, trimmed, shaved on a mandoline
180g square pancetta, skin removed, cut into matchsticks
1 witlof (Belgian endive), trimmed, thinly sliced widthways
1 green apple, very thinly sliced (we used a mandoline)
3 eschalots, shaved on a mandoline
2 1/2 tbs shredded mint leaves
2 1/2 tbs flat-leaf parsley leaves
2 3/4 tbs sherry vinegar
2 3/4 tbs lemon-infused extra virgin olive oil
2 tbs finely grated lemon zest
2 tbs lemon juice
2 tsp caster sugar
2 3/4 tbs finely grated manchego (we used a microplane)

Candied nuts

2 tbs coarsely chopped peanuts
2 tbs coarsely chopped cashews
1 tbs maple syrup

Method

1.

For the nuts, preheat oven to 180°C/160°C fan-forced. Line a small baking tray with baking paper. Place nuts and syrup in a small bowl and stir to combine. Spoon onto prepared tray and spread evenly. Bake for 15-20 minutes, stirring occasionally, until golden. Set aside to cool completely. Sprinkle with a pinch of salt flakes and break up into small clusters.
2.

Meanwhile, place shaved sprouts into a bowl of iced water to crisp until ready to serve. Drain and shake dry before using.
3.

Heat a medium non-stick frypan over medium-low heat. Cook pancetta, stirring frequently, for 10-12 minutes, until golden and fat has melted. Transfer to a plate lined with paper towel to cool and drain.
4.

When ready to serve, combine brussels sprouts, witlof, apple, eschalots and herbs in a large bowl with the vinegar, oil, zest, juice, sugar, pancetta and half the candied nuts. Season to taste and toss to combine.
5.

Transfer to a platter and scatter with remaining nuts and the manchego. Serve immediately.