My Kitchen Stories

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:
  • 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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Comments

  1. Hi Tania
    You were very lucky to get to share that lovely wine. I hope your friend makes more mistakes like that, for your benefit. That cake lifter looks like it could come in handy, I am always precariously trying to move cakes from their base onto a serving plate. I am very interested in that dry ricotta cheese. I have seen it in recipes but have never seen it in a shop here. I will have to search a little harder.

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  4. Tania, how cool that you got to share in the world’s finest Zin! Although everything you showcase foodwise is always magnificent, like that balsamic, which looks to die for! When I saw your cake slide, I thought “ooh, I need one of those”, until I remembered that I already have a giant pizza peel.. 🙂

    Thanks for playing, look forward to catching up soon! xx
    celia recently posted..In My Kitchen, October 2012My Profile

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  5. I would love your cake slice. So many times I’ve had to transfer delicate cakes/tortes etc and I get an extra pair of hands and we go in with four little spatulas and hope all hands move at the same time. What a great invention and why have I not seen one of those before! And the wine – wine doesn’t last too long around here either! xx
    Hotly Spiced recently posted..Silk Worm SagasMy Profile

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  7. there is only one person in my house that will like the Brussel sprout salad,,, and it is not me. But on the other hand He will love it!
    Now that cake slice, that is some thing I have always thought was in missing in the kitchen shops, brill idea where can I get one. ?

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  14. Just drooling over each and every photograph. Thank you for sharing good food and inspiring words. Much needed on this somewhat cooler October morning. I hope you are having a wonderful day!

    Reply

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