Parmesan, sprouts, celery and speck salad
A favourite winter starter, this salad with aged parmesan, shaved celery and delicate raw sprouts is a light dish bursting with versatile flavour
SERVES
2
PEOPLE
PREP TIME
20
MINUTES
Ingredients
12 large brussel sprouts
240g parmesan cheese
6 stalks of celery (sweet white hearts)
24 slices of speck or parma hamÂ
zest of 2 lemonsÂ
juice of 1 lemon
2 tbsp parsley, very finely chopped Â
6 tbsp extra virgin olive oil
Method
Trim the outer leaves of the brussel sprouts, wash and pat dry
Slice the brussel sprouts as finely as you can — they should fall apart so that they are like finely sliced ribbon.
Wash and dry the celery and slice it into long shards.
Slice the parmesan using a sharp knife.
Place the sprouts, celery and parmesan in a bowl, season with a little salt and pepper.
Add the lemon zest, parsley, lemon juice and olive oil. Toss well to combine. Divide among 8 plates and lay the speck over the top. Drizzle with a little more olive oil and serve!
