If you haven't discovered the pleasures of raw Brussels sprouts yet, do not delay. Give them a little squeeze of lemon, a splash of oil and some seasoning and this once-unappetising mini cabbage is elevated to the status of one of the greatest salads of all time. Who knew?
This recipe is perfect for those bits of blue cheese leftover from Christmas and sitting at the back of the fridge. Stilton is ideal, but any blue cheese will do. Indeed, any punchy, crumbly cheese works here. It's perfect as a light starter before something more substantial.
60g peeled hazelnuts
400g brussels sprouts, outer leaves discarded
Juice of 1 lemon
4 tablespoon extra-virgin olive oil
100g Stilton or other blue cheese
Preheat the oven to 180C/350F/gas 4. Scatter the hazelnuts over a baking tray and place in the oven for 7-10 minutes, shaking the tray occasionally, until golden brown. Remove and leave to cool.
Fill a large mixing bowl with cold water and add a few handfuls of ice cubes. With a very sharp knife (or using the slicer attachment on your food processor or a mandolin), very finely slice the sprouts, throwing them into the iced water to crisp up once done. It may take you a while, but will give you an opportunity to practice your knife skills! Once you’ve sliced all the sprouts, drain and spin dry, then return to the mixing bowl.
Roughly chop the hazelnuts and add to the sprouts along with the remaining ingredients. Season generously (though not too much salt as Stilton can be salty) and mix everything together with your hands. Transfer to plates, then serve.