Parmesan, sprouts, celery and speck salad

Recipe by:

A favourite winter starter, this salad with aged parmesan, shaved celery and delicate raw sprouts is a light dish bursting with versatile flavour

Parmesan, sprouts, celery and speck salad

SERVES

2

PEOPLE

PREP TIME

20

MINUTES

COOKING TIME

MINUTES

CUISINE

COURSE

Side

Method

  1. Trim the outer leaves of the brussel sprouts, wash and pat dry

  2. Slice the brussel sprouts as finely as you can — they should fall apart so that they are like finely sliced ribbon.

  3. Wash and dry the celery and slice it into long shards.

  4. Slice the parmesan using a sharp knife.

  5. Place the sprouts, celery and parmesan in a bowl, season with a little salt and pepper.

  6. 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!

Ingredients

  • 12 large brussel sprouts

  • 240g parmesan cheese

  • 6 stalks of celery (sweet white hearts)

  • 24 slices of speck or parma ham 

  • zest of 2 lemons 

  • juice of 1 lemon

  • 2 tbsp parsley, very finely chopped  

  • 6 tbsp extra virgin olive oil

Method

  1. Trim the outer leaves of the brussel sprouts, wash and pat dry

  2. Slice the brussel sprouts as finely as you can — they should fall apart so that they are like finely sliced ribbon.

  3. Wash and dry the celery and slice it into long shards.

  4. Slice the parmesan using a sharp knife.

  5. Place the sprouts, celery and parmesan in a bowl, season with a little salt and pepper.

  6. 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!