Entertaining

Sprout slaw

Name: Sprout slaw recipe
Yield: 4
Ingredients: 6 bacon rashers; 300g brussels sprouts, trimmed; 50g baby capers, rinsed, drained, chopped; 50g cornichons, rinsed, drained, chopped; 3 tsp whole egg mayonnaise; 1 tbs Dijon mustard; 1 bunch flat-leaf parsley, leaves picked, chopped; 2 tbs sherry vinegar; 50g roasted hazelnuts, peeled, chopped

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Sep 01, 2020

“This light interpretation of the classic slaw celebrates that much-underrated vegetable – the brussels sprout – and with a fraction of the mayonnaise you could almost call it healthy," says Colin. This is an edited extract from The Commonsense Cook by Colin Fassnidge, (Plum, $39.99). Photography by Alan Benson.

6 bacon rashers
300g brussels sprouts, trimmed
50g baby capers, rinsed, drained, chopped
50g cornichons, rinsed, drained, chopped
3 tsp whole egg mayonnaise
1 tbs Dijon mustard
1 bunch flat-leaf parsley, leaves picked, chopped
2 tbs sherry vinegar
50g roasted hazelnuts, peeled, chopped

Method

1.

Preheat the oven grill to high.
2.

Place the bacon under the grill and cook for 5-7 minutes, until crisp. Roughly chop.
3.

Cut the sprouts in half and finely slice on a mandoline into a bowl. Add the bacon, capers and cornichons and give everything a good stir.
4.

Mix through the mayonnaise and mustard until the ingredients are well coated, then add the parsley, vinegar and salt and pepper to taste. Combine thoroughly, transfer to a serving plate and sprinkle over the hazelnuts. Serve with your choice of grilled meat.