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Zingy clementine & shaved sprout salad

Zingy clementine & shaved sprout salad

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.

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HealthySource of fibre1 of your 5 a day
  • Serves4
  • CourseSide
  • Prepare25 mins
  • Cook-
  • Total time25 mins

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  • 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


  • 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


  1. 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.

  2. 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.

And to drink...

To drink

Waitrose Blueprint Touraine Sauvignon Blanc, France

Bursting with vibrant gooseberry, quince and floral notes, this is excellent with the salad.


Typical values per serving when made using specific products in recipe


1,009kJ/ 243kcals



Saturated Fat












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