Georgina Hayden's Roast Sprout Salad with Anchovies and Parmesan
Brussels sprouts are a versatile ingredient that deserves a place on your table all year round, not just during the festive season. In this recipe by Georgina Hayden, they are transformed into a delightful roast sprout salad that combines deep umami flavours with a satisfying crunch. Perfect as a light lunch or a side dish, this salad offers a Caesar-esque dressing that brings together salty, crisp, and savoury notes in every bite.
Why This Salad Stands Out
This dish is a celebration of simple yet bold flavours. The Brussels sprouts are roasted to perfection, becoming tender with slightly charred edges, while the addition of ciabatta croutons adds an extra layer of texture. The dressing, made with garlic, anchovies, and parmesan, provides a creamy and rich umami kick that elevates the entire salad. For those looking to make it more substantial, consider topping it with soft boiled eggs or shredded chicken, though it shines beautifully on its own.
Ingredients and Preparation
To serve two as a main course, you will need:
- 500g Brussels sprouts, trimmed
- Olive oil
- 2 tbsp white-wine vinegar or cider vinegar
- Sea salt and black pepper
- 125g ciabatta (about half a loaf)
- 1 small garlic clove, peeled and roughly chopped
- 4 anchovy fillets
- 1 shallot, peeled and finely chopped
- 25g parmesan
- 2 little gem lettuces, trimmed
- Half a bunch of fresh chives, finely chopped
Step-by-Step Instructions
- Preheat your oven to 240C (220C fan)/475F/gas 9. Halve the Brussels sprouts and place them in a large roasting tray. Drizzle with two tablespoons of olive oil and one tablespoon of vinegar, then season generously. Massage the oil and vinegar into the sprouts to ensure they are well coated, then roast for 15 minutes.
- Tear the ciabatta into bite-sized pieces and toss them through the roasted sprouts. Drizzle with a little more olive oil and return to the oven for 10-15 minutes, until everything is crisp, slightly charred, and tender. Remove from the oven and allow to cool slightly.
- While the sprouts are roasting, prepare the dressing. In a mortar, pound the garlic with a pinch of sea salt until it becomes creamy. Add the anchovies and continue pounding until they break down. Mix in the chopped shallot, two tablespoons of olive oil, and the remaining tablespoon of vinegar. Season with black pepper, then finely grate in half of the parmesan and stir to combine. If needed, add a little more olive oil to achieve a thick, creamy consistency.
- Cut the little gem lettuces into thin wedges. Stir the dressing through the sprout and crouton mixture, using your hands to coat everything evenly. Add the lettuce wedges and most of the chopped chives, tossing gently to combine.
- Finish by scattering the remaining chives over the top and shaving the rest of the parmesan with a vegetable peeler. Serve immediately for the best texture and flavour.
Tips and Variations
This salad is highly adaptable. For a heartier meal, top it with wedges of soft boiled eggs or some shredded leftover chicken. The key is to use fresh, high-quality ingredients to maximise the umami depth. Remember, Brussels sprouts can be enjoyed in many ways beyond this recipe, from stir-fries to roasts, making them a staple for any season.
