Brussels sprout, kale and pecan salad

Tamara West

From a brussels sprout and fontina cheese danish for breakfast in downtown LA, to mashed and baked in a pizza oven in Boston, or even flash fried with ‘fish caramel’ in Austin, the brussels sprout was the humble hipster on Warren Elwin’s recent trip back to the States.

Nuts

100 g	Pecans, or any other nut (Main)
1 Tbsp	Honey
1 dash	Olive oil

Dressing

5	Anchovies
1	Lemon, zest and juice of
1 Tbsp	Dijon mustard
⅓ cup	Olive oil

Greens

1 handful	Brussels sprout, ends cut off (Main)
1 handful	Kale leaves, or cavolo nero leaves, finely shredded
1 handful	Flat leaf (Italian) parsley

Directions

Nuts

1. Toss pecans (or other nuts) with some freshly grated black pepper, honey and olive oil.
2. Bake in a hot oven until honey caramelises.
3. Remove and place on baking paper, sprinkle with sea salt and cool.

Dressing

1. In the food processor blitz anchovies with dijon mustard and the lemon zest and juice until smooth.
2. Slowly add olive oil to form a dressing.

Greens

1. For the brussels sprouts, peel all the outer leaves whole into a salad bowl, then shred and add the rest.
2. Add kale or cavolo nero leaves and Italian parsley leaves.

Serve

Break the pecans into the greens, and toss well with a generous amount of dressing.

Check out Warren's other brussels sprouts recipes

• Mashed brussels sprout gratine
• Flash fried brussels sprouts with a sweet chilli sauce
• Roasted brussels sprouts and garlic with pickled onions