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.

Paul in the garden

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

Ingredients

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

Dressing

3 tablespoons apple cider vinegar

3 tablespoons olive oil

2 teaspoons dijon mustard

Method

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.  

 

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