"Brussels sprouts are for life, not just for Christmas. They're still making a regular appearance in our house, from shredded and stir-fried with chilli and spice, to roasted and dressed, as in this salad. And what a salad it is: with a caesar-esque dressing, it is crisp, salty and crunchy, and hits all the right notes. You can bulk it out, if you like, by topping it with a few soft, jammy boiled eggs cut into wedges or some shredded leftover chicken."
"Heat the oven to 240C (220C fan)/475F/gas 9. Halve the sprouts, put them in a large roasting tray and drizzle with two tablespoons of olive oil and a tablespoon of the vinegar, then season generously. Really massage everything into the sprouts, then pop them in the oven for 15 minutes. Tear the ciabatta into small, bite-size pieces and toss these through the roast sprouts."
"Meanwhile, make the dressing. In a mortar, pound the garlic with a pinch of sea salt until creamy, then add the anchovies and keep pounding until they have broken down. Muddle in the chopped shallot, two tablespoons of olive oil and the remaining tablespoon of vinegar, then season with black pepper. Finely grate in half of the parmesan and stir with the pestle, adding a little more olive oil to loosen if need be you want a thick, creamy dressing."
The salad uses 500g trimmed Brussels sprouts halved and roasted at high heat with olive oil and white-wine or cider vinegar until crisp and slightly charred. Ciabatta is torn into bite-sized pieces and roasted with the sprouts to make crunchy croutons. A dressing of crushed garlic, anchovies, shallot, olive oil, vinegar, black pepper and grated parmesan is pounded together to create a thick, creamy, caesar-esque dressing. Little gem lettuce and chopped chives are added and the salad can be bulked out with jammy boiled eggs or shredded chicken. The dish serves two as a main or more as a side.
Read at www.theguardian.com
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