This is an excellent way of serving Brussels sprouts that everyone should enjoy. It lasts very well in the fridge, so it’s a great dish to make around the festive season.
Ingredients
- 250 g (9oz) brussels sprouts, well trimmed
- 50 g (2oz) dried cranberries
- 2 tblsp snipped fresh chives
- 25 g (1oz) toasted flaked almonds
- french dressing:
- 1 tblsp white wine vinegar
- pinch of caster sugar
- 4 tblsp extra virgin olive oil
- 1 small garlic clove, crushed
- 0.5 tsp dijon mustard
- sea salt and freshly ground
- black pepper
Method
- To make the French dressing, place the vinegar in a screw-topped jar and add the sugar and a good pinch of salt, then shake until the sugar has dissolved.
- Add the oil to the jar with the garlic and mustard and shake again until a thick emulsion has formed. Season to taste and set aside until needed.
- Cut the Brussels sprouts on a mandolin so that they are very finely shredded. Fold in enough of the French dressing to lightly coat and then fold in the cranberries and chives.
- Serve at once scattered with the almonds or keep in the fridge until needed.
