Zingy clementine & shaved sprout salad

Name: Zingy clementine & shaved sprout salad
Prep time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 200 g Brussels sprouts, finely shredded; 2 clementines; 20 g whole skin-on almonds; 25 g pack flat leaf parsley, leaves only; 1 tbsp nonpareille capers, drained; 30 g Parmigiano Reggiano

Sprouts are definitely not just to be reluctantly eaten on Christmas Day. Sliced finely, they make a fantastic, crunchy salad-cum-slaw. This is great as a starter, but it’s also delicious alongside poultry, ham or fish.

0 out of 5 stars(0) Rate this recipe

HealthySource of fibre1 of your 5 a day

Serves4
CourseSide
Prepare25 mins
Cook-
Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

200g Brussels sprouts, finely shredded
2 clementines
20g whole skin-on almonds
½ x 25g pack flat leaf parsley, leaves only
1 tbsp nonpareille capers, drained
30g Parmigiano Reggiano

Dressing

2 clementines (scrubbed), zest and juice
3 tbsp extra virgin olive oil
1 tsp sherry vinegar
1 tsp Dijon mustard
½ tsp caster sugar
3 anchovies in oil, finely chopped
1 clove/s garlic
10g Parmigiano Reggiano, finely grated
½ tsp coarsely ground black peppercorns

Method

Combine the dressing ingredients in a large mixing bowl with a pinch of salt and whisk until glossy, thick and emulsified. Add the shredded sprouts and mix well.
Cut the peeled clementines into 0.5cm slices horizontally, then break these into little segments, letting them fall over the sprouts as you do so. Add the almonds, parsley and capers and mix again. Divide between plates, then use a vegetable peeler to create shavings of the cheese and scatter over the salad.