top of page
  • 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.

58 views0 comments

Recent Posts

See All
bottom of page