Whenever I suggest Brussels Sprouts – most people say yuk !! … But give this a go – I’ve served it many times, without telling my guests what it is – and they always love it.
It works best if you have a mandolin slicer, or if not you need a very sharp knife to very finely slice the sprouts.
Brussels Sprouts are part of the cruciferous family of vegetables , excellent for helping the liver detoxify, high in antioxidants, loaded with Vitamin K and C , and high in fibre. They are also a know to assist in cancer prevention. They are also very low in carbohydrates – so great addition to your diet if you are trying to lose weight.
This salad goes well serves with a steak, or roast chicken, or some BBQ flat head fillets.
500g of Brussels Sprouts – remove outer leaves then shave using a mandolin slicer
50g of pancetta – fry until crispy, allow to cool and cut into cut into 1cms cubes
50g of walnuts – dry fry or roast, then cut in half (switch for almonds or hazelnuts if you prefer)
1/3 cup of parmesan – finely grated
1/4 cup of fresh continental parsley – leaves picked and shredded
Place everything into a large serving bowl.
Dressing
2 tsp Olive Oil
1 Tbs fresh lemon Juice
1 Tbs white balsamic vinegar (or use extra lemon juice if you don’t have this)
Combine ingredients in a jar and shake well, then pour over salad – mix well.
