Parmesan, sprouts, celery and speck salad
SERVES
2
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
MINUTES
CUISINE
COURSE
Side
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!
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
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!
