Waldorf Salad Recipe with Brussels Sprouts served on a oval white serving dish

Brussels waldorf

Name: Brussels waldorf
Total time: 20 min
Yield: serves 6-8 as a side
Ingredients: brussels 500g, ½ quartered and the rest shredded; apples 2, cored and cut into wafer thin slices, peeled if you like; walnuts a handful, toasted and roughly chopped; celery 2 sticks, finely sliced; shallots 2 small, finely chopped; buttermilk 150ml; lemon 1, zested; oil for frying

20 minutes
serves 6-8 as a side
Easy

Kale is so 2015. This year it’s all about brussels, especially raw, shredded and deep-fried. Try them in this twist on a classic waldorf

January 4, 2016 at 10:24 am

Ingredients

brussels 500g, ½ quartered and the rest shredded
apples 2, cored and cut into wafer thin slices, peeled if you like
walnuts a handful, toasted and roughly chopped
celery 2 sticks, finely sliced
shallots 2 small, finely chopped
buttermilk 150ml
lemon 1, zested
oil for frying

Method

Step 1

Arrange the shredded sprouts, apple, walnuts, celeryand shallots on a plate. Mix the buttermilk and lemon zest, and season well. if you aren’t fond of raw onion then put the shallot into the dressing first to temper the flavour.
Step 2

Fry the quartered sprouts in a drizzle of oil until they’re browned around the edges, tender and slightly crisp. Add these to the salad. Drizzle over the dressing.