BRUSSELS SPROUT & FENNEL SLAW WITH ANCHOVY SAUCE

Brussels sprouts really love hints of acid, saltiness or sweetness and, like cabbage, they’re delicious eaten raw and used in slaw type configurations.

In this recipe, sprouts are finely shaved and coated in a salty dressing made with anchovy and capers. Sweetness for the salad comes from finely shaved fennel and it’s all topped off with sweet-salty flurry of Parmesan (I forgot to add in photo!).

serves 4-6

500g Brussels sprouts, discard any tough outer leaves

small fennel bulb, (or half large), fronds reserved

2 tablespoons extra virgin olive oil

2 eggs

2 thick slices of sourdough, crusts removed, torn into small pieces

finely shaved parmesan, to serve

dressings:

1 egg yolk

2 anchovy fillets

1 teaspoon salted capers, rinsed

1 garlic cloves, crushed with ¼ teaspoon sea salt

2 tablespoons lemon juice

125 ml extra virgin olive oil

To make the dressing, using a small food processor, blend the egg yolk, garlic, anchovy, capers and lemon juice to form a paste, while motor is still running, slowly add the oil in a steady stream until all incorporated and forms a creamy smooth sauce. (dressing will keep refrigerated in a sealed jar for 3 days)

Heat oil in a medium frying pan over a medium-high heat. Add the bread pieces and cook for 5 minutes, tossing to cook evenly until golden brown. Transfer to a plate line with paper towel.

Trim the base of the Brussels sprouts, separate the first and second layer outer leaves and reserve. Using a mandoline, ( or food processor blade) finely shred the remaining sprout and fennel bulbs. Place in a large bowl and set aside.

Bring a medium saucepan of salted water to the boil. Plunge the reserved Brussels sprout leaves and cook for 1 minute. Remove leaves with a slotted spoon and plunge into a bowl of iced cold water – this will stop the cooking process and keep leaves bright green. Drain the sprout leaves, shaking off excess water and add to the bowl of shredded sprouts. Meanwhile, keep the saucepan of water boiling, gently add the eggs and cook for 6 minutes. Drain and run under cold water to cool. Peel away the egg shell and set eggs aside. 

Pour half of the dressing over the Brussels sprouts and fennel, gently toss to coat and transfer to a serving bowl. Scatter over the toasted bread pieces, halve the eggs and add to bowl. Chop the reserved fennel fronds, sprinkle over and drizzle the extra dressing, to serve. Pass around shaved parmesan.

 Recipe by Fiona Hammond, June 2021