Shredded sprout ‘sort-of-caesar’ salad

Indulge in the crispiness of shredded sprouts in this delicious ‘sort-of-caesar’ salad with a tangy dressing that will tantalize your taste buds.

Ingredients:

• 200g brussels sprouts, any tough or blemished outer leaves removed
• squeeze of lemon juice
• handful of dried cranberries, soaked in boiling water for 20 mins
• 2 slices sourdough, torn into bite-sized pieces (about 100g)
• 2 anchovy fillets, torn
• 1 tsp chopped rosemary leaves
• 1 tbsp olive oil
• 1 large egg yolk
• 4 anchovy fillets
• 1 tsp Dijon mustard
• 2 garlic cloves, chopped
• a few drops of hot sauce
• a few drops of Worcestershire sauce
• ½ tsp red wine vinegar
• pinch of caster sugar
• ½ lemon, juiced
• 70ml flavourless oil such as vegetable
• 30ml walnut oil
• 25g grated parmesan, plus extra shaved parmesan to serve
• 1 tbsp olive oil
• 4 smoked streaky bacon rashers, sliced into lardons
• 4 cooked chestnuts, crumbled

Instructions:

1. Preheat the oven to 200C/180C fan/gas 6. To begin, prepare the croutons. Mix the sourdough cubes with the anchovies and rosemary in a roasting tin. Drizzle the oil over the mixture, season with some black pepper, then stir well to ensure everything is coated evenly. Roast on an upper rack in the oven for 8-10 minutes until they turn golden and crispy. Set them aside.
2. To make the dressing, place the egg yolk, anchovies, mustard, and garlic in a small food processor with a pinch of salt, and blend until you have a smooth paste. In a separate small bowl, whisk together the hot sauce, Worcestershire sauce, vinegar, sugar, and lemon juice until the sugar dissolves. Mix the two types of oil in a small jug. While the food processor is on, gradually pour in a quarter of the oil mixture, then add some of the lemon and vinegar mixture, before slowly incorporating another quarter of the oil mixture. Continue alternating between the oil and the lemon-vinegar mixtures (to prevent the dressing from separating) until you achieve a thick, creamy dressing. Add the parmesan cheese and blend again to combine. Taste and adjust the seasoning as needed.
3. For the bacon and chestnuts, heat the oil in a sturdy frying pan or skillet, and sauté the bacon until it starts to become crispy. Once the bacon releases its fat, add the chestnuts and toss them in the bacon fat, cooking for an additional minute. Remove from the heat and set aside.
4. Using a mandoline or a very sharp knife, thinly slice the sprouts from the top down to the base, then transfer them to a large bowl and gently mix with your hands to separate some of the layers. Squeeze a bit of lemon juice over them, then season with a pinch of salt. Drizzle over just enough dressing to coat the sprouts - avoid making them too wet, so start with a small amount and add more if necessary. Drain the rehydrated cranberries and mix them with the sprouts, half of the bacon and chestnut mixture, and half of the croutons. Arrange the salad on a large serving platter, or divide it among plates or bowls. Top with the remaining croutons, bacon, chestnuts, and finish by sprinkling shaved parmesan over before serving.

Summary:

• Calories: 133 kcal
• Fat: 1 g
• Protein: 7 g
• Carbs: 31 g
• Potassium: 791 mg
• Magnesium: 47 mg