Brussels sprouts deserve year-round appreciation beyond their traditional Christmas role, and Georgina Hayden's inventive roast sprout salad with anchovies and parmesan proves exactly why. This vibrant dish brings together deep umami flavours with satisfying crunchy textures, creating a versatile option that works beautifully as either a light lunch or an impressive side.
A Salad That Transcends Seasons
While many associate Brussels sprouts primarily with festive winter meals, Hayden demonstrates how these versatile vegetables can shine throughout the year. From shredded and stir-fried variations to this roasted creation, sprouts offer remarkable flexibility in the kitchen. This particular salad draws inspiration from Caesar dressing traditions while introducing its own distinctive character through carefully balanced ingredients.
Recipe Details and Preparation
This straightforward recipe requires just 10 minutes of preparation time and 35 minutes of cooking, serving two people as a main course. The ingredient list combines familiar kitchen staples with a few special touches that elevate the final result.
Ingredients:
- 500g Brussels sprouts, trimmed
- Olive oil
- 2 tbsp white-wine vinegar or cider vinegar
- Sea salt and black pepper
- 125g ciabatta (approximately half a loaf)
- 1 small garlic clove, peeled and roughly chopped
- 4 anchovy fillets
- 1 shallot, peeled and finely chopped
- 25g parmesan
- 2 little gem lettuces, trimmed
- ½ bunch fresh chives, finely chopped
Step-by-Step Cooking Instructions
Roasting the Sprouts and Bread:
- Preheat your oven to 240°C (220°C fan)/475°F/gas mark 9.
- Halve the Brussels sprouts and place them in a large roasting tray.
- Drizzle with two tablespoons of olive oil and one tablespoon of vinegar, then season generously with salt and pepper.
- Massage the seasoning thoroughly into the sprouts before roasting for 15 minutes.
- Tear the ciabatta into bite-sized pieces and toss through the partially roasted sprouts.
- Drizzle with additional olive oil and return to the oven for 10-15 minutes until everything becomes crisp, slightly charred at the edges, and tender.
- Remove from the oven and allow to cool slightly.
Creating the Dressing:
- In a mortar, pound the garlic with a pinch of sea salt until it reaches a creamy consistency.
- Add the anchovy fillets and continue pounding until they break down completely.
- Muddle in the chopped shallot, two tablespoons of olive oil, and the remaining tablespoon of vinegar.
- Season with black pepper to taste.
- Finely grate half of the parmesan into the mixture and stir with the pestle.
- Add a little more olive oil if needed to achieve a thick, creamy dressing consistency.
Assembling the Salad:
- Cut the little gem lettuces into thin wedges.
- Stir the prepared dressing through the roasted sprouts and bread mixture, using your hands to ensure even coating.
- Add the little gem wedges and most of the chopped chives, tossing everything together thoroughly.
- Scatter the remaining chives over the top.
- Using a vegetable peeler, shave the remaining parmesan over the salad before serving.
Customisation and Serving Suggestions
While this salad stands perfectly on its own, Hayden suggests several simple adaptations for those seeking heartier options. Adding a few soft, jammy boiled eggs cut into wedges creates a more substantial meal, while shredded leftover chicken provides additional protein. The recipe's inherent flexibility allows cooks to adjust ingredients based on personal preferences and seasonal availability.
The combination of roasted Brussels sprouts with crispy ciabatta creates wonderful textural contrasts, while the anchovy and parmesan dressing delivers complex savoury notes that elevate the entire dish. This recipe demonstrates how simple techniques and quality ingredients can transform humble vegetables into something truly special.
