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 frpm Paesanella Marrickville
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
Ingredients
- 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
- 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.
- 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.
- 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)
- 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)
- Finely chop or shave the other half of the sprouts into the bowl with the salad ingredients. ( Like they were cabbage)
- 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.
- Pour over the salad and toss well. Sprinkle with chopped roasted hazelnuts.
Notes
Joanne
You’ve got me so excited for fall with this brussels sprout salad! Looks delicious.
Christina @ The Hungry Australian
I want a giant cake slice! I’ve been precariously balancing delicate cakes on a wooden spatula but it’s so risky. Where did you get yours from?
heidiannie
I do love brussel sprouts and your salad look delicious!
Thanks for the recipe!
Kiran @ KiranTarun.com
The salad looks sooooo scrumptious!!!
Vijitha
Hello Tania,
I am so glad that I stumbled up on your blog. I am loving your recipes and this salad screams healthy to me. I have been exploring with brussel sprouts off late and this recipe is a keeper for sure.
Nancy/SpicieFoodie
Not only can I believe October is already here, but that 2012 is soon to end. Where did the year go? Brussels Sprouts are finally here so I can make your salad. It looks delicious! Thanks for sharing.
Monet
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!
My Kitchen Stories
hello Monet….thanks for your comment and enjoy the weekend……
cityhippyfarmgirl
Oooh, now that cake lifter would be ridiculously handy! I might have to think about one of them.
Lovely looking salad too.
Victoria at Flavors of the Sun
Wow, Tania, you make me wish I had access to some of these wonderful ingredients. Great-looking salad as well. I love Brussels sprouts in salad. Thanks!
Angie@Angie's Recipes
A lovely salad. Dried ricotta sounds really interesting.
Rosa
A beautiful salad! I wish I could find ricotta salata here… Brussel sprouts are so delicious.
Cheers,
Rosa
My Kitchen Stories
Hi Rosa, really there is no salted ricotta there?.
thelittleloaf
That salad looks wonderful. I love salted ricotta cheese – also absolutely delicious on orechiette pasta with tomatoes and turnip tops, yum!
My Kitchen Stories
That would be very nice indeed . Especially the way you cook!
InTolerantChef
So many goodies indeed! The salad looks just lovely 🙂
My Kitchen Stories
Thank you very muchly seetness
Charlie
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. ?
My Kitchen Stories
Yes we must find some……..darling one
Lorraine @ Not Quite Nigella
OK you might laugh but I picked up that same cake lifter thing -except the shop called it a pizza lifter. Lifting pizza doesn’t seem to be as big a problem for me than lifting cakes from the bases.
My Kitchen Stories
OK YOU might laugh…… but the supplier that gave me the lifter to test,said it was for cakes and I have never thought about using it for anything else. Just call me completely focused
Hotly Spiced
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
My Kitchen Stories
Oh how funny I can imagine you all going 1.2.3. go!
celia
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
My Kitchen Stories
Thanks Celia. I have access to a lot of cool things. Pizza peel would do the trick!! See you soonx
Lizzy (Good Things)
Good brussels sprouts recipes are hard to find. Thank you for sharing this one Tania! Love that cake slice. The dry ricotta sounds interesting.
yummychunklet
I like the sound of this Brussels sprouts salad. Quite tasty looking, too.
My Kitchen Stories
Hello and thanks guess you have to love brussel sprouts but it was nice
Glenda
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.
My Kitchen Stories
Hi Glenda I am sure you will find some dry ricotta in a cheese shop or section. Enquire at Paesanella..