Brussels sprout salad recipe
Fried and charred, Brussels sprouts take on a sweet, nutty, vegetal taste all their own. Toss them with walnuts and leaves, and you have a light meal, or a deli
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Ingredients
- 60 ml (¼ cup) extra-virgin olive oil
- 800 gm Brussels sprouts, halved and blanched in boiling water for 1 minute
- 1 tbsp finely chopped chives
- 2 golden shallots, finely chopped
- 60 ml (¼ cup) red wine vinegar
- 100 gm red-vein sorrel leaves
- 25 gm (¼ cup) roasted walnuts, coarsely chopped
- Finely grated parmesan, to serve
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