60 ml(¼cup)extra-virgin
oliveoil
800 gmBrusselssprouts,halved
andblanchedinboiling
waterfor1 minute
1 tbspfinelychoppedchives
2 goldenshallots,
finelychopped
60 ml(¼cup)redwinevinegar
100 gmred-veinsorrelleaves
25 gm(¼cup)roastedwalnuts,
coarselychopped
Finelygrated parmesan,
to serve
1 Heat1 tbspoilina frying
panovermedium-highheat.
AddBrusselssproutsand
cook,tossingoccasionally,
until tenderandstartingto
charattheedges(6 minutes).
Seasontotaste.
2 Forthedressing,combine
chives,shallots,vinegarand
remainingoilina small bowl.
Seasontotaste.
3 CombinewarmBrussels
sproutswithsorrelandwalnuts
ina bowl.Spoonoverdressing
and serve with parmesan.➤Brussels sprout salad SERVES 4
Fast
GOURMET TRAVELLER 45