This delicious cool-weather salad is a great accompaniment to a pasta dish and can be dressed warm or chilled. Add some toasted pumpkin seeds (pepitas) to add a crunch, while a grating of cheese can provide a great accent.
¼ cup sherry or apple cider vinegar
¼ cup extra virgin olive oil
½ tsp caster sugar
2 tsp Dijon mustard
salt and freshly ground pepper, to season
500g brussels sprouts
2 baby fennel or 1 large fennel bulb, fronds finely chopped
â…“ cup toasted pumpkin seeds (pepitas)
TIP
The dressing for the brussels sprout salad can be warm if you prefer. Fry a little garlic in the oil for extra-toasty flavour, and you could even add some grated pecorino or parmesan for a lovely warm winter dish.
The best recipes from Australia's leading chefs straight to your inbox.
Sign up