Sprout, La Peral & Miso Salad Recipe

(makes 4 good sized portions)

A beautiful very posh slaw style dish (that does it a bit of a disservice). I first had a variant of this a few Christmases ago when visiting our son and family in New York. It was at Emily’s (more famous for their glorious burgers and pizzas), but this starter was out of this world. adapted and arguably improved form what we had, and featured on our menu many times since

• 250g Sprouts finely shredded
• 70g La Peral Cheese, chopped and broken up
• 2 Table spoons of sliced sweet pickled red onion (available from most supermarkets, or see below)
• 30g Toasted Catalan Hazelnuts (chopped)
• 40g Dried cherries (cut in two) – most supermarkets have these. Cranberries are a good alternative

Pickled red onion recipe
• 1 Red onion, sliced
• 230ml Unio red wine vinegar
• 40g Sugar
• 10g Salt
Put the vinegar, sugar and salt in a pan and bring to the boil and simmer for 2 minutes. Stir to dissolve; , take off the heat. Pour this over the red onion and allow to cool in the fridge (takes 2-3 hours). They’re then ready.

• 3 rounded dessert spoons (60g) Hellmans Mayonnaise
• 1 dessert spoons of White miso paste
• ½ teaspoon of Alemany orange blossom honey
• ½ teaspoon of Soy sauce

Finely slice sprouts (keep the outer dark leaves – wash to get any dirt off) by cutting each one in half and then finely slicing each half
Drain the pickled onion (keep the vinegar for another batch), and mix in with the sprouts (keep a little pickled onion separate for garnish on top)
In a separate bowl, for the dressing, put in the mayonnaise, miso, honey, soy sauce and whisk well together until blended and smooth; stir in the crumbled blue cheese. Add the dressing to the sprout mix and mix well.
Add the chopped hazelnuts and dried cherries and mix well

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