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Brussel Sprout Salad, Ricotta Salata

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


  • 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


  • 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.