Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson
Background shot on Carrera Marble laminate from Laminex New Zealand
Serves 4 | Gluten Free, Egg Free, Grain Free (can be Vegetarian)
Hate Brussels sprouts? It’s time to give them another go and this salad is perfect. Thinly sliced and raw, they have a milder flavour than the sulphurous ones you remember from when your mum boiled them to within an inch of their life.
This salad is also proof that you can enjoy both salads and raw food during the winter months. Enjoy this salad on its own for lunch or serve it with a gorgeous Asian spiced duck breast.
12 Brussels sprouts
1 fennel bulb
1 head of broccoli
½ cup sliced almonds
¼ cup extra virgin olive oil
zest of half an orange
¼ cup orange juice
2 tbsp raw honey
1 tsp Dijon mustard
Thinly slice the Brussels sprouts, fennel and broccoli. I find a mandolin great for this job, but a sharp knife will also do the trick. Toss with the almonds and mandarin segments and the dressing.
To make the dressing, place the remaining ingredients in a small jar and shake to combine.
Serve on its own or with seared five spiced duck breast, Chinese style pork belly or roast chicken.