Brussels sprout and orange salad
Featuring caramelised brussels sprouts, this easy-to-make salad is the ultimate share plate for your next get-together.
Note: + Cooling time
- 200g baby brussels sprouts, halved
- 15g butter
- 1 tsp brown sugar
- 2 oranges
- 1 tbs honey
- 2 tsp Dijon mustard
- 2 tbs white wine vinegar
- 1/4 cup (60ml) olive oil
- 1/2 small radicchio, leaves coarsely torn
- 100g baby salad leaves
- 1/2 cup (50g) walnuts, toasted
- 100g fetta, crumbled
Cook the brussels sprout in a large saucepan of boiling water for 2 mins or until just tender. Drain well.
Melt the butter in a large frying pan over high heat until the butter begins to foam. Add the sugar and stir until the sugar dissolves. Add the brussels sprout and cook, tossing, for 5 mins or until brussels sprout is caramelised. Season. Set aside to cool slightly.
Use a zester to zest 1 orange. Peel the orange and cut flesh into thin slices.
Juice the remaining orange and place the juice in a screw-top jar. Add the honey, mustard, vinegar and oil to the orange juice in the jar. Seal and shake to combine. Season.
Arrange the radicchio, salad leaves, orange slices, walnuts and brussels sprout on a large serving platter. Sprinkle with fetta. Drizzle with the dressing and sprinkle with the orange zest to serve.