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Brussels sprouts and pecans with cheese and maple dressing
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This dish can be served as a starter or at the same time as the beef pithivier, either on a big sharing platter or in a shallow bowl. Although the Brussels sprouts are cooked quite intensely, they retain a green freshness, helped by the tangy vinaigrette.
500g Brussels sprouts
1 echalion shallot, finely chopped
55ml red wine vinegar
20g clear honey
30ml maple syrup
30ml extra virgin olive oil
½ tbsp vegetable oil
30g parmigiano reggiano
1. Cut the sprouts in half and season with a sprinkle of fine salt; leave to stand for 20 minutes to allow some liquid to be drawn out of them. Meanwhile, mix the shallot with 30ml vinegar and set aside. Preheat the oven to 160˚C, gas mark 3. Put the pecans on a parchment- lined baking tray (choose one that fits all the nuts in one even layer) and drizzle over the honey. Put the tray in the oven for 4 minutes, give it a good shake and stir, then put back in the oven for 10 minutes more. Remove from the oven and sprinkle with fine salt. Whisk the remaining 25ml vinegar with the maple syrup and olive oil; season.
2. Put the halved sprouts, cut-side down, in a frying pan (in one layer; cook them in 2 batches if necessary). Add the vegetable oil. Put on a high heat and fry until they are dark brown and crisp (3-4 minutes). When they have coloured sufficiently, add 25ml of the dressing, shake the pan to toss the sprouts in it for 2 seconds, then tip into a bowl. Allow to cool for a minute, then mix in some ground black pepper, plus the shallot and toasted pecans. Season if needed.
3. Transfer the salad to a shallow bowl or platter. Taste the dressing (it should be salty, sweet and sour; add more salt, maple syrup or vinegar if needed). Toss the salad with the remaining dressing and grate over the cheese.
This recipe first appeared in Waitrose & Partners Food, February 2020 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in Thu Jan 23 12:03:24 GMT 2020.