• Nicola Richman

Shredded Sprouts with Salsa Verde


(photograph by Polly Webster)

450g Brussel sprouts (I used a mix of green and purple)

3tbsp salsa verde

2 sprigs of lemon thyme, leaves removed

the zest of one lemon

1 clove of garlic

2 big handfuls of fresh flat-leaf parsley

1 bunch of fresh basil

1 handful of fresh mint

1 small handful of capers

4 quality anchovy fillets

1 tablespoon Dijon mustard

3 tablespoons white wine vinegar

8 tablespoons really good extra virgin olive oil

To make the salsa verde, place all of the ingredients, apart from the oil, into a food processor and blitz until finely chopped. Gradually add the oil until you have a sauce consistency.

To shred the sprouts, either finely slice by hand, or use the slicer attachment on a magimix.

Place in a serving bowl and stir through the salsa verde, finish generously with salt and pepper. Top with the lemon zest and leaves of lemon thyme.


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