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
⅓ cup toasted pumpkin seeds (pepitas)
- Whisk the vinegar, oil, sugar and mustard in a large bowl until the sugar dissolves and is well combined. Season to taste with salt and pepper.
- Trim the sprouts and fennel bulb(s), then very thinly slice lengthwise through the core using a mandolin or sharp knife.
- Add to the bowl with the dressing and toss well to combine. Scatter with the fennel fronds and pepitas to serve.