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Shaved Brussels Sprouts Salad

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Ingredients

Scale
  • 1 kg brussels sprouts
  • 2 egg yolks
  • 2 lemons, juiced
  • 2 cloves of garlic
  • 1 tsp Worcestershire sauce
  • 4 anchovy fillets
  • 1 cup finely grated Parmigiano
  • 1 teaspoon red wine vinegar
  • 1/4 cup olive oil, plus more for croutons
  • 1/4 cup grapeseed oil
  • 1 pinch freshly ground black pepper, to taste
  • 1 pinch salt, to taste
  • 2 slices of bread, I like sourdough
  • 150g pancetta cubes
  • Parmesan shavings on top
  • Parsley

Instructions

  1. Cook the pancetta cubes in a hot generous glug of oil to get nice and crispy.
  2. In a blender, add the egg yolks, lemon juice, garlic, Worcestershire, anchovies, red wine vinegar, parmesan, salt, pepper and the oils. Blend well until smooth and creamy. Taste for seasoning and adjust as needed.
  3. Once the pancetta is crispy, remove from the pan with a slotted spoon then toss in the bread, cut into cubes, and toast them in the pancetta fat until crispy and golden.
  4. Slice the Brussels sprouts very thinly using a mandoline or a very sharp knife. You want a shredded slaw type of texture. Add these to a large bowl with the pancetta, croutons, parsley. Add the dressing and toss well. Top with parm shavings!

Equipment

Find it online: https://desertislanddishes.co/shaved-brussels-sprouts-salad/