Featuring caramelised brussels sprouts, this easy-to-make salad is the ultimate share plate for your next get-together.
Serves66
Cook time10 mins10 minutes
Prep time15 mins15 minutes, + Cooling time
+ Cooling time
Ingredients
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
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook the brussels sprout in a large saucepan of boiling water for 2 mins or until just tender. Drain well.
Step 2
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.
Step 3
Use a zester to zest 1 orange. Peel the orange and cut flesh into thin slices.
Step 4
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.
Step 5
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.
Featuring caramelised brussels sprouts, this easy-to-make salad is the ultimate share plate for your next get-together.
Method
Step 1
Cook the brussels sprout in a large saucepan of boiling water for 2 mins or until just tender. Drain well.
Step 2
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.
Step 3
Use a zester to zest 1 orange. Peel the orange and cut flesh into thin slices.
Step 4
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.
Step 5
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.
