Brussels sprout and Parmesan salad with lemon dressing from Ottolenghi Test Kitchen - Shelf Love (page 99) by Yotam Ottolenghi and Noor Murad

Ingredients

basil
blanched hazelnuts
Show all ingredients...
Serves : 4
EYB Comments

Can substitute cabbage for Brussels sprouts.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cheesy polenta and tomato sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Eat Your Books

Can substitute cabbage for Brussels sprouts.
Schooffiecooks on March 27, 2026

Used raw brussels sprouts, don’t like them cooked anyway.
Peterkjsoe on January 13, 2026

For this recipe we prefer to shred all the brussels sprouts rather than roasting any
KarinaFrancis on March 28, 2025

Another winner from the OTK team! The dressing really is the star here, tangy, salty, umami, all the good stuff. I subbed almonds for the hazelnuts and spinach for the kale (not a fan of kale). The Silver Fox suggested trying walnuts, will do that next time.
hashi on March 06, 2023

Fresh, tangy, and delicious. Used capers instead of anchovies…will try it with anchovies next time.
jenburkholder on November 25, 2022

Really enjoyed this. We used capers instead of anchovies and it tasted like a more interesting Caesar salad with good chunky bits. We left the kale out and went only Brussels sprouts. Definitely would make again.
mpo on January 10, 2022

Great salad. I added broccoli to the roasting pan which I think was a nice variation on the sprouts. Used walnuts instead of hazelnuts.
Frogcake on November 07, 2021

I agree with the first reviewer. This is very easy to make and it’s a unique prep for Brussel sprouts! We loved the tastes and such diverse textures! I used pecans as I didn’t have hazelnuts. Definitely a repeat!
saarwouters on October 17, 2021

A great salad and easy to make. A nice variation on Joshua McFadden's shaved Brussel Sprouts salad, which we love. The kale and basil make it extra special! And I loved that you shave part of the sprouts, and roast the rest of them in the oven. Lots of great flavours and textures!