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
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.
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.