Winter Recipes Salads and Vegetables
Brassicas with sheep’s cheese
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.
This recipe originally appeared in the Guardian.
- 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
- 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.