Georginia Hayden’s quick and easy recipe for roast sprout salad with anchovies and parmesan
There’s lots of deep umami flavour in this crunchy, rubbly side or salad
TL;DR
- Roast halved Brussels sprouts with olive oil and vinegar for 15 minutes.
- Add torn ciabatta to the roasting tray with sprouts, roast for another 10-15 minutes until crisp.
- Prepare a dressing by pounding garlic and anchovies, then mixing with shallots, olive oil, vinegar, and parmesan.
- Combine the dressing with the roasted sprouts and ciabatta, add little gem wedges and chives.
- Serve topped with remaining chives and shaved parmesan.