I have to apologise in advance: This is a recipe with brussel sprouts. Yes I know! “BRUSSEL SPROUTS!?” Don’t worry, I’m totally with you. There’s nothing more terrifying than being handed a bowl of these on Christmas day. Sure, you can cook them with bacon or cover them in goose fat, but that’s just the point. They’re so bitter they need all manner of tastier items to disguise them.
Needless to say, working out how to get them into our Christmas menu is keeping me busy. Well, that and trying to work out what Anna wants for Christmas……but that’s a different story altogether. Technically, they’re just little underachieving cabbages, so why not treat them like a cabbage and make a slaw. So that’s what I did, but with with a bit of Christmas spirit.
Brussel Sprout Slaw with Red Onion, Preserved Lemon and Parmigiano-Reggaino.
320g Brussel sprouts
1 small onion
1 preserved lemon (juice and zest)
pinch of salt
Tablespoon olive oil
Pinch of salt
Tablespoon finely grated Parmigiano-Reggaino
Finely slice the red onion and soak in a bowl of cold water for about 15 minutes. In an old jam jar add the olive oil, preserved lemon zest, lemon juice, honey and salt. Shake up until combined. Set aside.
Trim off the hard outer layers off the sprouts. With a sharp knife slice the sprouts and discard the hard root edge. Then with your fingers gently break apart, but throw away the hard middle root. It’s the bitter bit and you just want the soft leaves.
Drain the sliced red onion and add to a large bowl with the shaved brussel sprouts. Pour in the the dressing and cheese. Gently mix together and serve.