Sprouty Salad

I don't know why people don't like sprouts, other than they've only ever eaten them cooked by somebody else who doesn't like them and therefore doesn't know how to cook (or not cook) them properly.

One of the best dishes I ever made for a dinner party was a sprout salad. It was delicious.

Today, on my whole-but-still-Christmassy-food mission I decided to make another sprout salad for lunch.

Ingredients:
120g shredded raw sprouts - do not cook them!
2 handfuls chopped walnuts
abt 2 matchbox sized pieces low fat feta
1 apple cored and chopped up
1 stick celery halved length wise and chopped
handful parmesan shavings to chuck on top

and for the dressing:
1 heaped tspn dijon mustard
juice from one wedge lemon
abt 2 capfulls of white wine vinegar
tblsp ish of olive oil
tiny drizzle honey
Sea salt & black pepper
1 egg yolk - optional but makes it more creamy and increases protein content.

Normally cheese wouldn't really be considered whole food as its original ingredients have been fiddled with somewhat but both feta and parmesan are made with unpasteurised milk so I let it slip.  You could use any other cheese with a good 'bite' such as stilton too. In fact stilton is super yummy in this salad.  If you wanted some meat it goes nicely with grilled chicken or crispy bacon bits as well.

Make sure the sprouts are good and shredded...maybe give them a quick blitz in a blender to make sure.  If you have big lumps it doesn't work as well and the dressing can't coat all the little bits of spout.

Anyway, basically mix all the ingredients of the dressing, throw all the salad bits in a bowl except the nuts and parmesan.  Pour dressing over and mix up...it should just be enough to coat but no more.  Sprinkle over a pinch more sea salt and then leave for the sprouts to mellow into the dressing a bit. They can be a bit bitter otherwise.

When you're ready to serve add in the nuts and finally scatter a few parmesan shavings and some black pepper over the top.

There you have it!

The salty cheese and the tangy mustard and lemon balance the sproutiness really well and the apple, nuts and celery add different flavour combos - a bit like a waldorf really, but yummier :).