© 2019 Nicola Richman. All Rights Reserved.

  • Facebook Basic Black
  • Twitter Basic Black
  • Instagram Basic Black
  • Pinterest - Black Circle

private chef, food stylist and writer

Shredded Sprouts with Salsa Verde

February 13, 2019


(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.  

Please reload

Featured Posts

Shredded Sprouts with Salsa Verde

February 13, 2019

Please reload

Recent Posts

February 1, 2019

January 7, 2016

Please reload