As winter lingers, Brussels sprouts are proving to be a versatile and delicious staple beyond the festive season. Renowned food writer Georgina Hayden presents an enticing roast sprout salad that combines deep umami flavours with a delightful crunch. This dish not only serves as a side but can also be transformed into a hearty main, making it ideal for any meal, whether you’re entertaining guests or enjoying a quiet lunch at home.
A Dish for All Occasions
Brussels sprouts are often relegated to the holiday table, but Hayden’s recipe inspires a year-round appreciation. Combining roasted sprouts with crispy ciabatta, anchovies, and parmesan, this salad offers a perfect balance of salty and savoury notes. It’s an ode to the simple pleasures of seasonal produce, showcasing how these often-overlooked vegetables can shine in a variety of culinary contexts.
The recipe is straightforward, requiring minimal preparation while delivering maximum flavour—a perfect combination for busy cooks. Each bite of this salad bursts with texture and taste, making it a delightful addition to any meal.
Ingredients that Matter
To whip up this scrumptious salad, you will need the following:
– **500g Brussels sprouts**, trimmed
– **2 tbsp olive oil**
– **1 tbsp white-wine or cider vinegar**
– **Sea salt and black pepper**
– **125g ciabatta** (about half a loaf)
– **1 small garlic clove**, peeled and roughly chopped
– **4 anchovy fillets**
– **1 shallot**, peeled and finely chopped
– **25g parmesan**
– **2 little gem lettuces**, trimmed
– **½ bunch fresh chives**, finely chopped
Cooking Instructions
Start by preheating your oven to 240°C (220°C fan)/475°F/gas mark 9. Slice the Brussels sprouts in half and place them in a large roasting tray. Drizzle with two tablespoons of olive oil and a tablespoon of vinegar, then generously season with salt and pepper. Ensure the sprouts are well-coated before roasting them for 15 minutes.
Next, tear the ciabatta into bite-sized pieces and mix them into the roasting tray with the sprouts. Drizzle with a touch more olive oil and return them to the oven for another 10-15 minutes, until everything is crisp and golden.
While the sprouts and ciabatta are roasting, prepare the savoury dressing. In a mortar, mash the garlic with a pinch of salt until creamy. Add the anchovies and continue to pound until they break down. Incorporate the chopped shallot, two tablespoons of olive oil, and the remaining vinegar, seasoning with black pepper. Grate in half of the parmesan and mix until you achieve a thick, creamy consistency.
Once the sprouts and ciabatta are ready, cut the little gems into thin wedges. Combine the roasted mixture with the dressing, ensuring everything is evenly coated. Toss in the little gems and most of the chopped chives, then garnish with the remaining chives and shaved parmesan before serving.
Why it Matters
This roast sprout salad is more than just a recipe; it’s a celebration of seasonal ingredients and the joy of cooking. By showcasing Brussels sprouts in a new light, Hayden encourages us to explore the versatility of vegetables often relegated to the sidelines. This dish not only enhances our winter dining but also promotes a sustainable approach to eating, reminding us that simple, wholesome ingredients can lead to extraordinary culinary experiences. Whether you’re looking to impress at a dinner party or simply want to enjoy a nutritious meal at home, this salad is a delightful choice that embodies both flavour and creativity.
