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Shredded Brussel Sprout Salad

by Annalisa Brown (follow)
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A food fad often takes a new look at an old vegetable, so itís intriguing to know what is currently on trend in restaurants. The last 6 months has seen one particular vegetable, disliked by many and often only served as a side dish to a roast, making an appearance on several restaurant menus. Chefs are certainly creating new ways of using Brussel Sprouts as their centre-piece.

Momofuku, Porteno and Berta have certainly kicked off this trend in Sydney and are running with a variety of headlining dishes. Recently a girlís night out at Berta, saw Shredded Brussel Sprouts on the menu which sparked debate between us. As we all espouse our foodie status, we jumped at the chance of trying an old vegetable in a new way.

The taste and texture of the Shredded Brussel Sprouts created by Chef O Tama Carey was simply to die for. Each forkful danced in our mouths. We voted unanimously, this was the stand out dish of the night.

We begged for the recipe which the restaurant coyly shared the key ingredients. But it was enough to start the creative guesswork!

I actually love the taste of Brussel Sprouts however, the inn-keeper at my house canít think of eating anything worse. This was one dish I was adamant I would recreate at home and most importantly reverse his thoughts on the humble Brussel Sprout.

Post Note:
The inn-keeper loved the Brussel Sprout dish and even asked for seconds.

Shredded Brussel Sprout Salad.


Preparation Time: 10 minutes
Cooking Time: 10 minutes
Makes: 3-4 servings

Ingredients
6 Brussel Spouts
200g Parmesan Cheese
50g Raw Almonds
Vincotto

Method
Remove the outer leaves of each brussel sprout.

Remove the dark green outer leaves of the sprouts.


Finely slice the sprouts and place into a bowl.

Finely slice the sprouts.


Grate the Parmesan cheese finely.

Roughly chop the raw almonds. You can substitute almonds with walnuts or pine nuts.

Finely grate the parmesan cheese and roughly chop up the almonds.


Spray a little cooking oil into a frying pan, and when hot, add the shredded sprouts.

Sautť for approximately 5-minutes or until the sprouts have wilted and are a light golden colour.

Saute the brussel sprouts.


Allow to cool slightly, then transfer to a serving bowl.

Add the parmesan cheese and raw almonds.

Drizzle a little of the vincotto over the salad and blend all ingredients thoroughly.

Serve as a salad or as a side-dish.

Drizzle a little vincotto over the salad, blending all ingredients.


Notes
I used home-made Vincotto my mother gave to me.
If you experience problems sourcing Vincotto locally, you can substitute this with a little Balsamic Vinegar and Honey mixed together.

Categories
#Brussel Sprouts
#Parmesan Cheese
#Walnuts
#Vincotto
#Vegetables
#Vegetarian
#Vegan
#Healthy
#Low-Fat
#Quick
#Salad
#Side-Dish
#Easy
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