Brussels Sprout Salad with Balsamic and Parmesan

Preparation info

  • Serves

    2

    • Difficulty

      Easy

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About

This variation on a classic Italian recipe from the Emilia-Romagna region in northern Italy, home to both Parmesan cheese and balsamic vinegar, comes from Riverford Cook Francesca. It is one of those deceptively easy dishes that delivers more than the sum of its parts. As with most simple recipes, use the best ingredients you can. It’s important to choose an aged balsamic as it is just used as a dressing – it should be syrupy. It may be expensive but a little goes a long way. Parmesan isn’t