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Yes, we’re still on the “Six Seasons” train with chef Joshua McFadden and this one is a great salad that works just fine on its own. It’s fun (and simple) to get all of the ingredients prepared, set aside and then quickly build it. It’s fresh and bright.

For a medium bowl you’ll need: 1/2 lb brussels sprouts (thinly sliced, see below), 1/2 cup walnuts (roasted then crushed see below), 1 garlic clove (crushed and diced), 3-4 anchovy fillets (chopped, mashed), juice of x1 medium lemon, 1/4 cup parmesan or romano cheese (finely grated), olive oil, salt and pepper.

To “shred” the sprouts you can use a mandolin or you can cut off their ends, then cut them in half lengthwise, lay the flat side down on the cutting board and thinly slice from stem to top. This may take a little time, but turn on the radio and have a glass of wine.

Preheat the oven to 350 and spread the walnuts in a single layer on a small roasting pan or pie dish. Roast for 6-8 minutes until just browning. Remove from oven and remove from roasting tin into a small bowl. Set aside.

Crush and slice the garlic clove then place it into a small bowl and just cover it with olive oil. Set to one side.

Chop the anchovies and place them into a small bowl. With the back of a spoon mash them into a paste and set aside.

Once the shredded sprouts have filled your selected bowl to your satisfaction, squeeze the lemon juice over the top (be careful to remove seeds beforehand, if possible, or pick them out of the salad). Gently toss the salad to completely cover all of the shredded sprouts – you can do this with a wooden spoon or with your hands.

Add in the anchovy paste, chopped garlic (with its oil) and roasted walnuts. Toss well.

Add in another glug of olive oil and salt and pepper to taste (be careful on the salt as the anchovies may add enough on their own).

Finally, top with the grated cheese and fold in.

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