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. However, it is pretty perfect as it is, as a light lunch or side.
Roast sprout salad with anchovies and parmesan
Prep 10 min
Cook 35 min
Serves 2 as a main
500g brussels sprouts, trimmed
Olive oil
2 tbsp white-wine vinegar, or cider vinegar
Sea salt and black pepper
125g ciabatta (about ½ loaf)
1 small garlic clove, peeled and roughly chopped
4 anchovy fillets
1 shallot, peeled and finely chopped
25g parmesan
2 little gems, trimmed
½ bunch fresh chives, finely chopped
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. Drizzle with a little more olive oil, then return to the oven for 10-15 minutes, until everything is crisp, slightly charred around the edges and tender. Remove and cool slightly.
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.
Cut the little gems into thin wedges. Stir the dressing through the sprouts, using your hands to make sure everything is coated, then add the little gem wedges and most of the chopped chives, and toss again. Scatter over the remaining chives, shave the remaining parmesan over the top with a vegetable peeler, and serve.
