With the warmer months upon us, here’s a scrumptious, healthy salad from River Cottage Australia host Paul West’s new book, The Edible Garden – Cookbook and growing Guide (Plum). This colourful and informative book shows us how to grow our own produce and make fantastic dishes from our garden handiwork.
Raw brussels sprouts. It sounds like every child’s nightmare, but in this simple recipe, the thinly shaved leaves form the basis of a fantastically crisp yet delicately sweet salad. I love it.
Serves 4 as a side dish
500 g brussels sprouts
1 apple, cored and cut into matchsticks
200 g (2 cups) walnuts, toasted and roughly chopped
100 g (1 cup) grated parmesan
3 tablespoons apple cider vinegar
3 tablespoons olive oil
2 teaspoons dijon mustard
Remove any loose and discoloured outer leaves from the sprouts then, holding the stem, run the sprouts over a mandoline (or slice as finely as possible with a sharp knife). Combine the shaved sprouts with the apple and walnuts.
To make the dressing, whisk together all the ingredients in a small bowl. Pour the dressing over the salad and toss to coat evenly. Scatter the parmesan over, toss again, then transfer to a large bowl and serve.
The Edible Garden Cookbook & Growing Guide by Paul West, Published by Plum, RRP $39.99, Photography by Chris Middleton.