Brussel Sprout Salad, Ricotta Salata

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Brussel Sprout Salad made with Ricotta salata fennel and toasted hazelnuts. crunchy green goodness for winter days

I have made a salad with the last of the months Sprouts, Fennel and some interesting cheese. This is dry ricotta “Ricotta Salata” and most certainly not the best brand or specimen to be sure but, I wanted some and it was easily found in one of the Supermarkets. An Italian cheese, it is traditionally made from sheep’s milk , salted pressed then dried. It has a milky lactic flavour and crumbly texture that is really nice with garlicky or tomatoey based ingredients. This one has goat, cow and sheep milk. I quickly browned it a little olive oil to make it more crumbly. Find a nicer one from Paesanella

Milky Ricotta Salata is also gorgeous grated over salad just like it is too.

Sharing is caring so here are my guidelines for a crunchy delicious Brussel Sprout Salad

Brussel Sprout Salad, Ricotta Salata

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This is a delicious salad made with everyday vegetables. Serves about 4 as a side

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Servings 4

Ingredients

Unit:MetricUS Imperial

• 250 gm Brussels Sprouts cleaned and halved
• 1 bulb fennel medium head cleaned and finely shaved or sliced
• 50 gm toasted hazelnuts
• 50 gm semi dried tomatoes nice soft ones
• 1/2 bunch parsley flat leaf, picked and lightly chopped
• 50 gm ricotta salata 4 or more if you want
• 1 leaves small bunch of sage picked
• 1 teaspoon dijon mustard
• 50 ml lemon juiced 1 lemon
• 60 ml olive oil extra for sauteing or oil from semi dried tomatoes

Instructions

1. Put the sliced fennel, tomatoes and parsley into a bowl. Then put the Brussel Sprouts into a steamer and steam for a couple of minutes until they are starting to get soft. (You will be able to smell them as they just start to heat through.) Put onto a plate to cool a little.
2. Heat a nonstick frypan and add a teaspoon or two of olive oil (or butter if you like). Put the slices of Ricotta into the frypan and saute for a couple of seconds on each side ( lightly browned). Remove and put on draining paper. Then crumble into fennel bowl.
3. Next add 1/2 of the sprouts cut side down and let them brown. Poor into the fennel salad bowl. ( once again use olive oil or use butter like I did, see below, both are great)
4. Add the sage leaves to a tiny bit of oil in the same frypan and brown them . Take off the heat and cool. Add to the salad ( they are crispy and delicious)
5. Finely chop or shave the other half of the sprouts into the bowl with the salad ingredients. ( Like they were cabbage)
6. To make a dressing add the lemon juice and dijon to the cooled frypan ( or a jar with a lid you can shake). Add the reserved 3 Tablespoons of olive oil ( or use oil from the tomatoes) salt and pepper and stir well.
7. Pour over the salad and toss well. Sprinkle with chopped roasted hazelnuts.

Recipe Notes

You can grate the ricotta salata over the salad uncooked as well.

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