INGREDIENTS:
Makes 1 x 700ml/25fl oz jar
Keeps: 4 days (without dressing) or 2 days (with dressing)
- 150g/5¼oz Brussels sprouts
- 1 small red onion
- 1 green eating apple
- juice of ½ lemon
- small handful of walnut pieces
- 100g/3½oz smoked pancetta cubes (optional)
For the dressing
- juice of ½ lemon
- 1 tsp maple syrup
- 1 tsp red wine vinegar
- 2 tbsp walnut oil
- 1 tsp Dijon mustard
- 1 small garlic clove, very finely chopped
- ½ tsp each of sea salt and freshly ground black pepper
METHOD:
Don't freak out if you're a sprouts hater – having them raw is a totally different experience! It's almost like a slaw in its texture with a lovely crunch and a sweet-sharp dressing. If you have a mandoline, that's awesome as it lets you get super-thin slices, but if your knife skills are up to it, you can also just chop them very finely instead. The pancetta is, of course, optional but its wonderful smoky flavour pairs with the maple syrup in the dressing really well, so definitely give it a go if you can.
- Start by making the dressing, add all the ingredients to a small jar, cover with the lid and shake well until everything is combined. Leave at room temperature until the rest of your jar is ready to go.
- Using a mandoline or knife, shred the Brussels sprouts into thin slices. Do the same with the red onion. Set both aside.
- Grate the apple and toss in the lemon juice to ensure it doesn't go brown, then set aside.
- Dry-fry the walnut pieces in a small frying pan (skillet) until they are nice and toasty, then remove from the pan and dry-fry the pancetta cubes, if using, until crispy.
- Once everything is ready, it's time to layer up. Place the Brussels sprouts and onion slices into the bottom of your jar, followed by the apple, then the pancetta, if using, and finally, the walnuts. Pour in the dressing, pop the lid on and shake up to ensure everything's well coated. This one holds up quite well with the dressing on, even overnight but if you're making a couple of days ahead, keep it off and mix together just before you're ready to eat.
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