Spring salads
The Australian Women's Weekly Food|Issue 76 2021
Celebrate the warmer weather with these bowls of seasonal goodness.

Shaved brussels sprouts & pecorino salad

PREP + COOK TIME 20 MINUTES SERVES 4

500g brussels sprouts, trimmed

1 cup (160g) Brazil nuts, toasted

1 small red onion (100g), chopped finely

¼ cup (45g) dried cranberries

100g pecorino cheese, grated finely

LEMON DIJON DRESSING

¼ cup (60ml) lemon juice

¼ cup (60ml) extra virgin olive oil

2 teaspoons Dijon mustard

1 Make lemon Dijon dressing.

2 Using a mandoline, V-slicer or knife, thinly shave sprouts.

3 Finely grate half the Brazil nuts; coarsely chop remaining.

4 Place sprouts in a large bowl with onion, cranberries, half the grated Brazil nuts and the dressing. Toss gently to combine. Serve salad topped with pecorino, chopped Brazil nuts and remaining grated Brazil nuts.

LEMON DIJON DRESSING Place ingredients in a screw-top jar. Season to taste. Shake well.

Asparagus & wild rice salad with snapper fillets

PREP + COOK TIME 1 HOUR SERVES 4

½ cup (100g) wild rice

350g asparagus, trimmed (see notes)

6 eggs, at room temperature

4 snapper fillets (1kg)

¼ cup (35g) cornflour

½ cup (125ml) extra virgin olive oil

¼ cup (80ml) lemon juice

1 teaspoon Dijon mustard pinch of cayenne pepper

50g curly endive lettuce leaves

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