Brussels sprouts, anchovy and Parmesan salad

Brussels sprouts, anchovy and Parmesan salad

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  • 8
  • Easy
  • 20 minutes
  • 30 minutes
  • Backsberg Sauvignon Blanc 2019


  • 800 g Brussels sprouts
  • 100 g anchovies
  • 3 T wholegrain Dijon mustard
  • 1/2 cup olive oil
  • 2 lemons, juiced
  • 150 g Parmesan, grated
  • 100 g walnuts, toasted and crushed
  • freshly ground black pepper, to taste
  • Ingredients aren't specified.
  • Ingredients aren't specified.

Cooking Instructions

1. Steam the Brussels sprouts until quite soft. Cool and smash slightly using the palm of your hand or the back of a spoon.
2. Finely crush the anchovies, then combine with the mustard, olive oil and lemon juice.
3. Toss the Brussels sprouts with the dressing, then top with Parmesan and walnuts. Season to taste and serve cool
or at room temperature. It works, trust us!

Cook's note: My top tip these days: crush the nuts or shave them using a Microplane
to make them go further.

Find more salad recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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