This salad is a fantastic addition to the table in winter, as it gives an often overlooked vegetable a fresh beginning.
Serves 4 -6
Ingredients
1kg Brussels sprouts, discoloured leaves discarded and stems left intact
1 red onion, sliced thinly
1 handful fresh parsley, roughly chopped
1 cup hazelnuts, lightly toasted
2 Tbsp finely grated pecorino romano, parmesan or any strong hard cheese
¼ cup olive oil
3 Tbsp apple cider vinegar
Sea salt flakes
Freshly ground pepper
Method
Hold each Brussels sprout by the stem end and cut into very thin slices using a mandoline or by slicing as thinly as possible with a knife. Put into a suitable size bowl. Slice the onion to the same thickness as the Brussels sprouts. With your fingers, toss Brussels sprouts and onions to separate layers.
Lightly crush the hazelnuts and add to Brussels sprouts along with cheese.
In another bowl, add the vinegar and oil and mix well to combine. Season with a little salt and pepper, taste and adjust if necessary.
Drizzle the dressing over the Brussels sprouts and toss to combine. Allow the dressing to mingle into the salad for a few minutes before serving.
• Alison Lambert, chef at the Otago Farmers Market, will demonstrate this recipe at the market on Saturday morning.
