Aged pecorino with raw sprouts, celery and speck

Aged pecorino with raw sprouts, celery and speck

By
From
My Favourite Ingredients
Serves
4
Photographer
Jason Lowe

This salad is all about combining ingredients with good compatible textures and flavours. It has a lovely clean taste. Serve on its own as a starter or with some peasant-style bread for a lunch.

Ingredients

Quantity Ingredient
6 brussels sprouts
180g parmesan
2-3 celery sticks, washed
20 shelled hazelnuts
1/2 lemon
sea salt
freshly ground black pepper
50ml extra virgin olive oil
12 slices speck
small handful curly parsley, very finely chopped, leaves only

Method

  1. Preheat the oven to 180°C. Wash the Brussels sprouts and pat dry. Using a small sharp knife, slice them as finely as you possibly can and place in a bowl. Slice the Parmesan into fine shards, varying the thickness slightly to add interest. Add to the Brussels sprouts. Peel the celery lightly with a swivel vegetable peeler to remove any stringy bits, then cut into shorter lengths and add to the bowl.
  2. Scatter the hazelnuts on a baking tray and warm in the oven for 10 minutes until the nuts are lightly coloured and release their flavour. Let cool slightly, then rub in a cloth to remove the skins. Chop the nuts roughly and set aside.
  3. Squeeze the lemon juice over the salad, season with salt and pepper to taste and drizzle over three-quarters of the extra virgin olive oil. Toss together lightly with your fingers.
  4. Place a slice of speck on each plate and arrange half of the salad over it. Drape another slice of speck on top, then arrange the rest of the salad on top, finishing with a couple of slices of celery and a final slice of Parmesan. Drizzle with the rest of the olive oil and scatter over the hazelnuts. Finish with a sprinkling of chopped parsley.
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