The perfect recipe to use up those extra sprouts and nuts left over from Christmas
There’s not a great deal happening in the veg patch in January. In my small plot I can usually find a few winter salad leaves, and maybe the first sprouting broccoli starting to shoot. You might have roots such as celeriac (brilliant in a rich, garlicky dauphinoise, with or without potatoes) and parsnips (always sweeter after a good frost), which I often blend into a creamy, gently spiced soup.
Brussels are also at their most delicious now. While I’m not a fan of cooked sprouts, I can’t get enough of them raw. Just like all brassicas, they’re brilliant in a crisp, zesty slaw. This is one of my favourites – a bit like a classic Waldorf, with apples and walnuts adding freshness and crunch. If you grow either of these, it’s a great way to make the most of your stored harvest. You can use hazelnuts instead of walnuts, pears instead of apples… or toss in a handful of crumbled blue cheese, juicy raisins or crisp bacon pieces. The variations on this simple salad are endless.
After the indulgences of Christmas, it’s just what’s needed to perk up the taste buds and boost vitamin levels. A great solo lunch, either as it comes or stuffed into a baguette with a slice of cold roast beef. Or try it for supper with jacket potatoes and a joint of roast ham. It also happens to be vegetarian and gluten free.
Takes 15-20 mins
- 50g walnuts
- 250g Brussels sprouts
- 2 eating apples (for this recipe we are using Charles Ross Apples)
- 50g Parmesan cheese, finely grated, plus extra
- Handful of chopped parsley
For the dressing
- 2-3 tbsp mayonnaise
- Zest and juice of 1/2 lemon
- Gently toast the walnuts in a dry frying pan, then roughly chop. Trim the sprouts, then slice them as finely as you can.
- For the dressing, combine all the ingredients in a clean screwtop jar with a couple of tablespoons of water and shake well.
- Season to taste and add more water if you need to. You want a dressing with the consistency of single cream.
- Core the apples and cut into quarters, then into slices, and transfer to a serving dish with the sliced sprouts, toasted walnuts, grated Parmesan and chopped parsley. Season with salt and pepper, then pour over the dressing and toss together until combined.
- Check the seasoning, then use a vegetable peeler to shave over some more Parmesan.