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.