Shaved Brussels Sprouts Salad

Ingredients

150g (about 10) Brussels sprouts

30g (a handful) toasted walnuts

1 clove garlic, crushed

Juice and rind of half a lemon

2 anchovy filets

3 tbsp olive oil

1 tsp apple cider vinegar

1/2 tsp seeded mustard

1/2 tsp honey

Parmesan

Salt

Black pepper

Parsley, to serve

Instructions

Shave all the Brussels sprouts into a large mixing bowl. Sprinkle with a pinch of salt and a small drizzle of lemon juice, just to coat. Set aside.

For the dressing, using a mortar and pestle, blend together the crushed garlic clove, anchovy, a pinch of salt and 1 tsp of lemon juice until it forms a paste. Add in the olive oil, apple cider vinegar, seeded mustard, honey and another two teaspoons of lemon juice. Use a spoon to mix together before shaving a few tablespoons of parmesan into the dressing with a good crack of black pepper and a few shavings of lemon rind. Mix to combine. Taste as you go and don’t be afraid to adjust to your liking, perhaps adding in more lemon juice, olive oil or salt. It should be zesty and bright, but with a richness from the parmesan and olive oil.

Add the walnuts to the shaved Brussels before drizzling in the dressing. Use your hands to mix it all through, making sure the sprouts are evenly coated. Taste for seasoning and adjust if you need. To serve, place salad onto a plate, shave over a heavy sprinkling of parmesan, a good crack of pepper, a drizzle of olive oil, a few torn parsley leaves and a pinch of salt.