Want to take a lighter approach to the New Year? Or just craving a fresh, delicious meal? Try our sprout salad! Though Brussels sprouts are not traditionally a hit all around, this recipe will almost certainly turn you into a fan – we even use our own house-made rye croutons. Here’s how…
1 kg Brussels sprouts, trimmed
1 red onion, cut into thick slices
3 oz. dried currants, hydrated in warm water, drained and patted dry
¼ cup finely chopped fresh mint
House-made rye croutons (recipe below)
Kosher salt to taste
3 tbsp. unsalted butter
Rye bread, crusts removed, diced
Melt the butter in a sauté pan over medium heat. Add the bread cubes and sauté until golden brown and crispy on all sides, about 4 minutes. Drain on a paper towel and season with salt. Set aside.
1/3 cup extra virgin olive oil
¼ cup rice vinegar
3 tbsp. lemon juice
2 fl. oz. sambal
Whisk all ingredients together and set aside.
Using a mandolin or chef’s knife, cut the sprouts lengthwise into 1/8” thick slices. Set aside.
Arrange the onion slices on a heated grill. Turn once until softened and nicely etched with grill marks. Transfer to a cutting board and cool slightly, then chop roughly and set aside.
Combine the sprouts, onion, currants and mint and a small handful of the croutons in a large bowl and toss to mix. Add the dressing and toss again, then season with a bit of salt. Serve, garnish with remaining croutons and enjoy!
Looking for more recipes to enjoy? Visit us here: https://www.hockley.com/?s=recipe