Ingredients
For the sprouts
300g blanched Brussels
100g flour
10g salt
5g white pepper
25g paprika
For the salad
12 ciabatta croutons
12 gem lettuce leaves, simply torn in halves or thirds
2 very thin rounds of red onion, divided into rings
4 salted anchovies, halved
For the dressing
200g mayo (makes lots of dressing)
30g Dijon mustard
30ml white wine vinegar
salt & pepper
clove garlic
100g grated parmesan
2g cayenne pepper
1 salted anchovy, finely chopped
juice of half lemon
grated parmesan
Method
1. Blend all dressing ingredients until smooth (adjust consistency with water)
2. Cut sprouts into quarters, then toss in the flour, salt, white pepper and paprika. Deep fry for 4 minutes, drain and salt to taste
3. To serve, toss the sprouts and the salad ingredients in the dressing, sit on a plate and add finely grated parmesan
