RECIPE
SERVES 4
Sophie Wyburd
INGREDIENTS
• 1kg Brussels sprouts
• 2 tbsp olive oil
• 100g blanched hazelnuts
• 100g dried cranberries
• 150g blue cheese ( such as Stilton for its crumbliness )
FOR THE PICKLED ONIONS
• 1 red onion , finely sliced
• 1 lemon
FOR THE DRESSING
• 2 tsp brown rice miso paste
• 3 tbsp Dijon mustard
• 2 tsp apple cider vinegar
• ½ tsp sugar
• 6 tbsp olive oil
Double Sprout , Blue Cheese & Cranberry Salad
AS SEEN ON Christmas Kitchen
1 Heat the oven to 220 ° C / 200 ° C fan / gas 7 . Trim the ends off half the sprouts , then cut these trimmed sprouts in half lengthways . 2 Drizzle 1 tbsp olive oil over a large baking tray and spread it all over the tray . Place the halved sprouts cut-side down on the tray , then drizzle with 1 more tbsp olive oil . Sprinkle with a good pinch of salt , then bake for 25 minutes until crisp and golden . 3 Meanwhile , prepare the pickled onions . Put the red onion into a bowl , squeeze over the juice of half a lemon , and add a pinch of salt . Scrunch with your hands to start the pickling process , then set aside . 4 Finely shred the remaining raw sprouts with a sharp knife – the finer , the better . A mandoline is an option , though it can be tricky with a small vegetable like this . Transfer the shredded sprouts to a large bowl with a pinch of salt and massage with your hands for a few minutes to soften . Set aside . 5 When the roasted sprouts have 8 minutes left , spread the hazelnuts on a baking tray and toast them in the oven for the last 5 minutes . 6 While they finish , make the dressing . In a bowl , dilute the miso paste with 1 tbsp hot water . Add the mustard , apple cider vinegar , sugar , olive oil , a pinch of salt , and a few grinds of black pepper . Whisk with a fork to make a smooth dressing . Set aside . 7 Roughly chop the toasted hazelnuts , leaving some larger chunks for texture . Transfer the roasted sprouts to the bowl with the shredded sprouts , then add the pickled red onions , chopped hazelnuts , and dried cranberries . Crumble in 120g of the blue cheese and pour over the dressing . Toss well to combine . 8 Scoop the salad into a serving dish and sprinkle with the remaining crumbled blue cheese . Serve as a hearty winter side salad or enjoy as a main .
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