Quick roast Brussels sprout salad with anchovies and parmesan

Georginia Hayden has shared a quick roast Brussels sprout salad recipe that pairs anchovies and parmesan with a caesar-esque dressing. The recipe serves two as a main, with a prep time of 10 minutes and a cook time of 35 minutes. Ingredients listed include 500g Brussels sprouts, olive oil, white-wine or cider vinegar, sea salt and black pepper, 125g ciabatta, a garlic clove, four anchovy fillets, a shallot, 25g parmesan, two little gem lettuces and a half bunch of chives.

The oven is heated to 240C (220C fan)/475F/gas 9. Method: halve the sprouts, toss with two tablespoons of olive oil and a tablespoon of vinegar, season and roast for 15 minutes. Tear the ciabatta into bite-size pieces, mix through the sprouts with a little more oil and return to the oven for 10–15 minutes until crisp and slightly charred.

To make the dressing, pound garlic with salt in a mortar, add anchovies, then shallot, two tablespoons of olive oil and the remaining tablespoon of vinegar; season with black pepper and grate in half the parmesan to form a thick, creamy dressing. Finish by cutting the little gems into thin wedges, stirring the dressing through the sprouts, adding most of the chives and tossing again.

Scatter the remaining chives, shave the rest of the parmesan over the top and serve.

Key Topics

Culture, Brussels Sprouts, Anchovies, Parmesan, Ciabatta, Caesar Dressing