This easy Jamie Oliver Brussels Sprout Salad is a creamy and fresh dish, perfect for a quick and nutritious meal. With crispy, cheesy croutons, and charred Brussels sprouts, it’s a simple yet flavorful salad. Feel free to swap ingredients like the Parmesan or anchovies to suit your taste!
Ingredients Nedded
- 50g ( 1.75 oz) Parmesan cheese (plus extra to serve)
- 1 lemon
- 3 tablespoons Greek-style yoghurt
- 1 small handful of soft herbs (e.g. basil, flat-leaf parsley, dill)
- ½ teaspoon Worcestershire sauce
- Extra virgin olive oil
- 3 anchovies in oil (optional)
- 500g (1 lb 2 oz) Brussels sprouts
- 2 thick slices of stale bread
- 1 clove of garlic
- Olive oil (for toasting bread)
How To Make Brussels Sprout Salad
- Make the dressing: Finely grate most of the Parmesan into a blender with the zest of half the lemon. Squeeze in the juice of the whole lemon, and add the yoghurt, herbs, Worcestershire sauce, 2 tablespoons of extra virgin olive oil, and anchovies (if using). Blitz until smooth, then pour into a large serving dish.
- Char the Brussels sprouts: Trim and halve half of the sprouts through the root. Place them in a dry frying pan, cut side down, and char until brown and blistered.
- Slice remaining Brussels sprouts: Finely slice the remaining Brussels sprouts and pile them on top of the dressing. Tip the charred Brussels over the top.
- Make the croutons: Put the empty pan back on the heat. Slice the bread into 1cm chunks, tip into the pan, and toast. Make a well in the center, peel and grate the garlic into the pan, and drizzle with olive oil. Shake the pan, then grate over the remaining Parmesan, drizzle with extra virgin olive oil, and return to the heat until the cheese is melted.
- Assemble the salad: Tip the crunchy cheesy croutons onto the salad, then toss everything together until coated in the dressing. Speed peel over Parmesan shavings and serve.
Recipe Tips
- Char the Brussels sprouts well: Make sure to get a nice brown, blistered color on the cut sides for extra flavor and texture.
- Toast the bread just right: Don’t rush the croutons—toast them until crispy, then add the garlic and cheese to melt perfectly.
- Adjust the dressing: If you like a tangier dressing, add more lemon juice or Worcestershire sauce for extra zing.
- Serve immediately: The crunchy croutons are best enjoyed fresh, so assemble and serve right away to keep them crispy.
How To Store Leftovers?
Let the leftover salad cool to room temperature before placing it in an airtight container. Store in the fridge for up to 2 days.
Nutrition Facts
Serving Size: 1 serving (approximately 174 grams)
- Calories: 150
- Total Fat: 10.6g
- Saturated Fat: 3.2g
- Total Carbohydrate: 8.6g
- Dietary Fiber: 3.2g
- Sugars: 2.8g
- Protein: 7g
Try More Jamie Oliver Recipes:
- Jamie Oliver Indian Salad
- Jamie Oliver Balsamic Salad Dressing
- Jamie Oliver Lemon Salad Dressing
- Jamie Oliver French Salad Dressing
Jamie Oliver Brussels Sprout Salad
Description
This easy Jamie Oliver Brussels Sprout Salad is a creamy and fresh dish, perfect for a quick and nutritious meal. With crispy, cheesy croutons, and charred Brussels sprouts, it’s a simple yet flavorful salad. Feel free to swap ingredients like the Parmesan or anchovies to suit your taste!
Ingredients
Instructions
- Make the dressing: Finely grate most of the Parmesan into a blender with the zest of half the lemon. Squeeze in the juice of the whole lemon, and add the yoghurt, herbs, Worcestershire sauce, 2 tablespoons of extra virgin olive oil, and anchovies (if using). Blitz until smooth, then pour into a large serving dish.
- Char the Brussels sprouts: Trim and halve half of the sprouts through the root. Place them in a dry frying pan, cut side down, and char until brown and blistered.
- Slice remaining Brussels sprouts: Finely slice the remaining Brussels sprouts and pile them on top of the dressing. Tip the charred Brussels over the top.
- Make the croutons: Put the empty pan back on the heat. Slice the bread into 1cm chunks, tip into the pan, and toast. Make a well in the center, peel and grate the garlic into the pan, and drizzle with olive oil. Shake the pan, then grate over the remaining Parmesan, drizzle with extra virgin olive oil, and return to the heat until the cheese is melted.
- Assemble the salad: Tip the crunchy cheesy croutons onto the salad, then toss everything together until coated in the dressing. Speed peel over Parmesan shavings and serve.
Notes
- Char the Brussels sprouts well: Make sure to get a nice brown, blistered color on the cut sides for extra flavor and texture.
- Toast the bread just right: Don’t rush the croutons—toast them until crispy, then add the garlic and cheese to melt perfectly.
- Adjust the dressing: If you like a tangier dressing, add more lemon juice or Worcestershire sauce for extra zing.
- Serve immediately: The crunchy croutons are best enjoyed fresh, so assemble and serve right away to keep them crispy.
Jamie Oliver Brussels Sprout Salad