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

Brussels waldorf

Published: January 4, 2016 at 10:24 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6-8 as a side

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

  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal81
fat3.5g
saturates0.5g
carbs6.5g
fibre4.4g
protein3.6g
salt0.1g
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Ingredients

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

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.

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