Winter Recipes Salads and Vegetables

Brassicas with sheep’s cheese

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Cavolo nero and brussel sprouts are in season together during the late winter months, and this recipe shows them off in their freshest, most natural state as a crunchy raw salad.

Serves 2.

This recipe originally appeared in the Guardian.

Ingredients

  • A bunch of cavolo nero (approx. 200g)
  • A couple of handfuls of brussel sprouts (100g)
  • 1 medium shallot, finely diced
  • 3tsp balsamic vinegar
  • 2tbsp extra virgin olive oil
  • 2tbsp toasted hazelnuts, roughly chopped
  • 1tsp dried chilli flakes
  • 100g soft sheep cheese (available from Ocado)
  • Flaked sea salt and freshly ground black pepper

Instructions

  • Remove the tough central stems from the cavolo and shred finely. Put in a bowl with 1tsp salt and using your hands, scrunch the leaves so they absorb the salt and start to exude a little moisture.
  • Finely slice the brussel sprouts and add to the cavolo.
  • Place the chopped shallot into a small bowl with the vinegar and a pinch salt.
  • When you are ready to eat, mix the shallots with the cavolo, add the olive oil, hazelnuts and chilli flakes.
  • Cut the cheese into fine slices and add this along with some black pepper.
  • Toss everything well, allowing the cheese to crumble amongst the chopped leaves.
  • Serve as a side salad or add a poached egg on top and eat as a light lunch.

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