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How To Make a Shredded Brussel Sprout Salad

How To Make a Shredded Brussel Sprout Salad


By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."

A great alternative side dish for the Christmas table served alongside your traditional festive dinner.


Method:

  1. Whisk together the oil, lemon juice and zest.
  2. Toss through the dressing the shallot, sprouts and a pinch of sea salt.
  3. Cover and leave to marinade for 15 minutes (maximum 1 hour).
  4. To finish fold through the lettuce, crumbled cheese, chopped nuts, pomegranate seeds and serve straight away.

Serving Suggestion:

  • A great alternative for the Christmas table served alongside your traditional dinner, this fresh and vibrant salad works equally well with roast turkey, goose or duck, or great as part of a festive buffet.

  • The Ingredients
  • • 400g Brussel sprouts finely sliced
  • • 2 banana shallots finely diced
  • • 1 head of lettuce shredded
  • • Sea salt to taste
  • • 50ml rapeseed oil
  • • 1 Unwaxed lemon - juice & zest
  • • 100g Lancashire or Wensleydale cheese
  • • 75g chopped Brazil nuts
  • • 50g Pomegranate seeds

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