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

  • basil
  • Brussels sprouts
  • Parmesan cheese
  • kale
  • red onions
  • whole grain mustard
  • blanched hazelnuts
  • anchovies in oil
  • lemon juice

  • 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.

  • 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!

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