Brussel Sprout citrus raisin salad with Grana Padano snow
Chef Kitti Gould
800g brussel sprouts, bases trimmed 1 large french shallot, sliced thinly 1 cup almond flakes, toasted 1 orange, segmented ½ bunch parsley, thinly sliced 100g Grana Padano DOP ½ cup raisins or currants Juice and zest of 1/2 lemon Juice from orange off cuts Extra virgin olive oil 1.5 tsp dijon mustard Salt and freshly cracked pepper
In a jar, add in raisins, half lemon juice and zest, a little orange zest, dijon mustard, evoo, salt and pepper. Mix to combine and allow raisin to soak up the dressing. To segment orange, trim the base and top of orange to reveal the flesh. Place upright and then with a knife cut off the pith in sections.
You should be left with just a ball of orange flesh. Cut in between each segment to remove flesh and set aside. Then with leftover orange cell wall membranes, squeeze out juice into the dressing jar. Trim the base of brussel sprouts, cut in half and then slice as thinly as possible.
Place in a bowl, add in parsley, toasted almonds, sliced french onions and dressing. Toss together well and then gently toss in the orange segments. Taste for seasoning. Don’t add too much salt as you’re about to add a lot of tasty or savoury cheese.
Arrange the salad on a plate and grate over a generous amount of Grana Padano cheese till you almost can’t see the salad underneath.