Shaved Brussels Sprouts With Parmesan, Lemon and Anchovy
Recipe, words & photography by Harriet Davidson
My passion for Brussels sprouts has really grown quite strong over the last few winters. I definitely consider it a superior vegetable. It’s one of the cool season’s greatest joys. My go-to with cooking the beauties has always been roasting them, getting them charry on top and caramelised on the bottom, before I smother them in a tahini-olive oil dressing, or drizzle them with hot honey and sea salt.
This recipe, however, came from a recent Brussels sprouts conversation I had with a brilliant chef I’m learning huge amounts from, on everything from chopping chives to tasting and seasoning. It uses the vegetable in a completely different way to the richer roasting I usually turn to. It’s fresh and crunchy, it’s light and bright, it’s zesty with zing and has that texture from the nuts that I crave in almost everything I eat. The combination of lemon, garlic, olive oil, parmesan (go heavy), pepper (also go heavy) and anchovy is just something we all need more of in life. I literally sat at my window and smiled to myself when I ate this the first time I made it.
A mandoline here for the shaving of the Brussels is great but if you don’t have one, use a sharp knife to cut them as thinly as possible. I get my Brussels from Kurrawong Organics but apart from that, this recipe uses largely what’s in the pantry so it’s a great one for lockdown, and is also a lovely lighter dish for when we’re craving something a little fresh.
Have it on it’s on own, serve it with a slice of sourdough or serve it as a side to pork, chicken, a lovely steak. I’m really quite excited about this recipe - it’s a new fave, and I hope it might make you smile like it did me.
It’s fresh and crunchy, it’s light and bright, it’s zesty with zing.
150g (about 10) Brussels sprouts
30g (a handful) toasted walnuts
1 clove garlic, crushed
Juice and rind of half a lemon
2 anchovy filets
3 tbsp olive oil
1 tsp apple cider vinegar
1/2 tsp seeded mustard
1/2 tsp honey
Parsley, to serve
Shave all the Brussels sprouts into a large mixing bowl. Sprinkle with a pinch of salt and a small drizzle of lemon juice, just to coat. Set aside.
For the dressing, using a mortar and pestle, blend together the crushed garlic clove, anchovy, a pinch of salt and 1 tsp of lemon juice until it forms a paste. Add in the olive oil, apple cider vinegar, seeded mustard, honey and another two teaspoons of lemon juice. Use a spoon to mix together before shaving a few tablespoons of parmesan into the dressing with a good crack of black pepper and a few shavings of lemon rind. Mix to combine. Taste as you go and don’t be afraid to adjust to your liking, perhaps adding in more lemon juice, olive oil or salt. It should be zesty and bright, but with a richness from the parmesan and olive oil.
Add the walnuts to the shaved Brussels before drizzling in the dressing. Use your hands to mix it all through, making sure the sprouts are evenly coated. Taste for seasoning and adjust if you need. To serve, place salad onto a plate, shave over a heavy sprinkling of parmesan, a good crack of pepper, a drizzle of olive oil, a few torn parsley leaves and a pinch of salt.