This is fab with pork chops or cutlets or barbecued chicken thighs, or tweak it by adding Vietnamese mint and chilli and serve with fish cakes or pork mince patties. Needless to say, it is not the home for loose, flabby, yellowing sprouts … you’ve got to do better than that!
10 very fresh good-sized tightly-formed Brussels sprouts
2 juicy mandarins
1 Tbsp each chopped parsley and mint
1 tsp creamy Dijonnaise mustard
¼ tsp salt
Freshly ground black pepper
½ tsp peeled finely grated ginger
1 tsp red wine vinegar
2 Tbsp extra virgin olive oil or quality peanut oil (I use Pic’s peanut oil)
¼ cup chopped salted peanuts
1 Trim Brussels sprouts, cut in half and shred finely with a sharp knife, discarding cores. Peel mandarins and remove as much white pith as possible, then break apart into segments, discarding any with pith. If large, cut segments in half. Put Brussels sprouts and mandarins in a bowl with parsley and mint.
2 In a small bowl whisk mustard, salt, pepper to taste, ginger and vinegar, then whisk in oil. Add to salad bowl and toss everything gently. Transfer to a serving bowl or small bowls. Top with peanuts and serve.