Brussels Sprout Salad with Lemon Dressing

This salad combine roasted and raw shaved Brussels sprouts to create varied and wonderful texture. The lemon and parmesan dressing adds tart and savory flavors, and the hazelnuts bring in an earthy crunch. You won’t be able to stop eating after your first heaping serving.

This recipe is modified from the cookbook Shelf Love by Ottolenghi Test Kitchen. I recommend this and other Ottolenghi books for wildly flavorful recipes for vegetables, meats, and fish.

• 1 pound 9 ounces/700 g small brussels sprouts, trimmed, leave 1 pound 2 ounces/500g whole and thinly shave the rest

• 4 tablespoon olive oil, plus extra for drizzling

• 1/4 cup/60ml lemon juice

• 2 teaspoon fermented garlic or 3 cloves of garlic, crushed

• 1 1/2 tablespoon wholegrain mustard

• 2 teaspoon anchovy paste

• 2 1/4 ounces/60g Parmesan, 3/4 ounce/20g roughly grated and the rest cut into shards – a veg peeler will do this nicely

• 4 1/2 ounces/120g kale leaves, discard the stems and thinly shred the leaves

• 1 shallot, halved, peeled, and thinly sliced

• 1 cup/20g basil leaves, roughly torn

• 1/2 cup/70g blanched hazelnuts, well toasted and roughly chopped

• Salt and pepper

Heat the oven to 425 F.

Line a tray with baking paper and add the whole sprouts, 2 tablespoon oil, 1/2 teaspoon salt and plenty of black pepper, toss to combine. Roast for 18 minutes, stirring halfway, until well browned and cooked through, then leave to cool.

Meanwhile, put the lemon juice, garlic, mustard, anchovies, grated Parmesan, 3 tbsp of oil, 1/4 teaspoon salt and plenty of black pepper into the small bowl of a food processor and whizz until smooth.

Put the kale, the shaved sprouts, the dressing, 1/4 teaspoon salt and plenty of black pepper into a large bowl and toss with your hands, massaging the leaves gently. Leave to soften and wilt for about 10 minutes.

Add the shallot, basil, chopped hazelnuts, Parmesan shards, and roasted sprouts to the bowl. Mix to combine. Turn out onto a platter to serve.

(Original recipe from OTK Shelf Love by Noor Murad & Yotam Ottolenghi, Ebury Press, 2021.)