28 December 2023 , 13:21
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Let's face it, Brussels sprouts aren't exactly the best part of a Christmas roast.
So, if you've got bags of the controversial veg leftover, celebrity chef Jamie Oliver has just the recipe for you. It's a Caesar-style salad that is ready to serve in less than 25 minutes and costs just 52p per serving (if you don't already have any leftover sprouts).
“Brussels sprouts can be controversial, but this recipe will make anyone love them!" the chef said. "In this incredible salad I’ve also given you a shortcut to make a tangy Caesar-style dressing and a trick to turn stale bread into gorgeous garlic croutons. ”
Ingredients (Serves 6)
- Brussels sprouts (500g)
- Parmesan cheese (50g plus extra to serve)
- 3 tbsp Greek-style yoghurt
- 1/2 tsp Worcestershire sauce
- 3 anchovies in oil (optional)
- 2 thick slices of stale bread
- 1 small handful of 'soft herbs' (Basil, dill, parsley etc)
- 1 garlic clove
- 1 lemon
- Extra virgin olive oil
- Olive oil
The recipe takes just 25 minutes to make - and costs just 52p per serving (Jamie Oliver/YouTube)Want big news with big heart? Get the top headlines delivered straight to your inbox with our Daily Newsletter
Method
- Grate most of the cheese into a blender along with the zest of half a lemon. Then, squeeze in the juice of a full lemon and add the yoghurt, Worcestershire sauce, herbs, extra virgin olive oil, and anchovies. Blitz until smooth then decant into a large dish.
- Trim and halve half the sprouts through the root. Cook in a large dry frying pan with the cut-side facing down. Char the veg until 'brown and blistered'.
- Finely slice the remaining sprouts and pile them on top of the sauce, as well as the charred Brussels. Then, put the empty pan back on the heat.
- For the croutons, slice or rip the bread into 1cm chunks and add them to the pan to toast. Make a well in the middle and grate on the garlic then drizzle with olive oil. Shake everything together.
- Grate over the remaining Parmesan, give the pan a good shake and add another drizzle of extra virgin olive oil. Cook until the cheese has melted.
- Add the croutons onto the salad and give everything 'a really good toss' until it's all coated in the dressing. Peel over some more shavings of Parmesan and serve.
Et voila! A great starter guaranteed to change your mind on the old Brussels sprouts. If you're vegetarian, simply leave out the anchovies and swap the Parmesan for a veggie-friendly hard cheese.
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