1bulbfennelmedium head cleaned and finely shaved or sliced
50gm toasted hazelnuts
50gmsemi dried tomatoesnice soft ones
1/2bunchparsleyflat leaf, picked and lightly chopped
50gm ricotta salata4 or more if you want
1leavessmall bunch of sagepicked
50mllemon juiced1 lemon
60mlolive oil extra for sauteing or oil from semi dried tomatoes
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.
You can grate the ricotta salata over the salad uncooked as well.