Brussels sprout and fennel salad

Adam Liaw
Brussel sprout and fennel salad.
Brussel sprout and fennel salad. Photo: William Meppem
Difficulty
Easy
Dietary
Egg-free

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.

Ingredients

 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)

Method

  1. 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.
  2. Trim the sprouts and fennel bulb(s), then very thinly slice lengthwise through the core using a mandolin or sharp knife. 
  3. Add to the bowl with the dressing and toss well to combine. Scatter with the fennel fronds and pepitas to serve.
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.