Recipes

December 1, 2022

Shaved Brussel Sprout Salad with Smoked Aubergine & Sourdough Crumb

A far cry from the over-cooked, discoloured and texture less sprout we all endured every Christmas. This salad could convince even the most skeptical to trying then at least. Fresh, crisp, crunchy, smokey goodness

SERVES 4 as a side or 2 as a starter

Prep. time: 20 mins

Cooking time: 40 mins

Ingredients for the salad

• 300 grams Brussel sprouts trimmed

• 75 grams radishes

• 5 grams chives roughly chopped

• 20 grams Grana Padano coarsely grated

• ½ teaspoon sumac

• Salt & Pepper

Ingredients for the sourdough crumb

• 30 ml olive oil

• 50 grams sourdough

• 25 grams almonds

• 1 teaspoon white sesame seeds

• 1 teaspoon black sesame seeds

• ½ teaspoon sumac

• ½ teaspoon chili flakes

• Salt & pepper

Ingredients for the smoked aubergine

• 1 large aubergine 

• 50 grams Greek yogurt

• 1 clove garlic

• 20 ml red wine vinegar

• 20 ml olive oil + extra for brushing

• Salt

Instructions

1. Start with the aubergine. In a well-ventilated kitchen or preferably outdoor, place a griddle pan on a very high heat until smoking hot. 

2. Brush the aubergine with a little olive oil prick with a knife in a couple of places and cook the aubergine for about 30 to 40 minutes turning from time to time until the skin is well charred and blackened and the flesh inside is soft.

3. Remove the aubergine from the pan and set aside to cool slightly.

4. While the aubergine is cooking, heat the oil for the crumb, cut the sourdough bread into small pieces and roughly chop the almonds.

5. Place all the ingredients in the hot oil, season with salt and pepper. Stirring from time to time, cook until the bread and almonds are well toasted. Pay attention not to burn them, set aside to cool.

6. Scoop the flesh from the aubergine, paying attention to avoid and pieces of charr or skin. Put the flesh in a colander for a few mins to remove any excess liquid. 

7. Place 200 grams of aubergine flesh in a bowl together with all the other ingredients for the aubergine and using an immersion blender blitz to a very smooth puree, season to taste and set aside for later.

8. Using a mandolin, thinly slice the Brussel sprouts and radishes, add half of the aubergine puree, sumac and a good pinch of salt, toss everything well and set aside for 15 minutes.

9. When ready to serve, add the roughly chopped chives and toss again.

10. Place the sprouts on a serving plate, dollop over the remaining aubergine puree, the grated Grana Padano and the sourdough crumb.

Chef's tips: 

• The aubergine puree can be made up to 2 days ahead and stored in a seal container in the refrigerator. Return to room temperature before using. 

• The crumb can be made a day ahead and stored in an air tight container in a cool dry place.

• The salad can be assembled a few hours ahead and will sit happily in a cool place. If making it ahead of time however leave the crumb aside and sprinkle it just before serving.