Zingy Clementine And Shaved Sprout Salad

Zingy Clementine And Shaved Sprout Salad

Sprouts are definitely not just to be reluctantly eaten on Christmas day.  Sliced finely, they make a fantastic crunchy salad-cum-slaw.  I love this as a starter, but it is also delicious alongside poultry, ham, or fish.

Serves 4 as a light starter.

Ingredients: 

200g Brussels Sprouts finely shredded (1 cup)

2 clementines

20g whole skin-on almonds (5 teaspoons)

12g flat leaf parsley (6 tablespoons leaves only)

1 tablespoon nonpareille capers, drained

30g Parmigiano Reggiano (1/4 cup)

Dressing:

2 clementines, scrubbed, zested and juiced

3 tablespoons evoo

1 teaspoon sherry vinegar

1 teaspoon Dijon mustard

Generous 1/2 teaspoon castor sugar

3 anchovies in oil, finely chopped

1 clove garlic, crushed

10g Parmigiano Cheese (4 teaspoons)

Directions:

Combine the dressing ingredients in a large bowl with a pinch of salted whisk into a glossy, thick and emulsified.  Add the shredded sprouts and mix well.

Cut the peeled clementines into 0.5cm slices horizontally (1/4 inch), then break these into little segments, letting them fall over the sprouts as you do so.  Add the almonds, parsley and capers and mix again.  Divide between plates and use a potato peeler to create shavings of the cheese and scatter over the salad.

Serve with a Savignon Blanc