12 January 2015

Shredded Sprout Salad w/ hazelnuts & blue cheese dressing



If you have to know one thing about me, it is that I like sprouts. Or love them, really. I buy sprouts from when they start arriving in the supermarkets sometime in August, all through the holiday season (with bacon, yum) and up until I can no longer find them in the aisles of my local Tesco. Now it might be the world's most hated vegetable (poor sprout) but I think that if you cook it properly, the sprout is really just a tiny little cabbage and it taste quite sweet actually.

Note: if you want to have a legitimate reason for why you hate sprouts, I recommend reading this.




In this salad, we are using raw sprouts. So there will be none of this usual bitterness associated with overcooked sprouts. Finely chopped sprouts, a little bit of red cabbage, roasted hazelnuts and a blue cheese dressing. Simple but oh so delicious.



I'll admit that I am only trying to recreate a salad that I ate at Tramshed a few months ago. Although the salad I ate was massively over-salted and made with Gorgonzola cheese (if I remember correctly), it not only made me think I could easily make this salad at home, I could actually make it better. And I did.



This salad is crunchy, both from the sprouts and red cabbage, but also from the lovely sweet and nutty hazelnuts. The dressing is tangy and creamy and moreish, like a tasty blanket that wraps everything together.

shredded sprouts salad w/ hazelnuts & blue cheese dressing

250 g brussel sprouts
1/4 head small red cabbage
250 ml (1 cup) homemade mayonnaise
2 tbsp lemon juice
75 g blue cheese of your choice, I used Roquefort
50 g (heaped 1/4 cup) roasted hazelnuts, roughly chopped
parsley, chopped finely

Start by shredding the brussel sprouts and the red cabbage, either in a food processor or very finely with a knife. Run your hand through them to loosen the 'shreds' up a little.

In a bowl, mix the mayo with the lemon juice. Crumble the blue cheese and mix until incorporated. Add the dressing to the sprouts and cabbage and mix well. Sprinkle the hazelnuts and parsley. Taste and add a little salt and pepper if you feel it needs it.

I tell you, give this salad a go and give sprouts a chance!


2 comments:

  1. Oh my, these photos are amazing! I won't lie, I cannot stand sprouts but somehow I want this delicious looking salad!

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    Replies
    1. I'm a bit of a vegetable freak then ;-) I love sprouts!

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