Kalettes with Sauce Gribiche
Cook Time 30 minutes
Servings 4
Ingredients
150g kalettes or red Brussels sprouts, base trimmed
50g hazelnuts, toasted and roughly chopped
Sauce gribiche
2 hard boiled eggs
1 tbsp Dijon mustard
¼ cup whole egge mayonnaise
1 tbsp cornichons, finely chopped
1 tbsp capers, finely chopped
1 French shallot, finely chopped
Juice and zest of ½ lemon
Salt and pepper
2 flat-leaf parsley sprigs, finely chopped
½ bunch of chives, finely chopped
2 sprigs dill, finely chopped
Method
Bring a large pot of salted water to the boil. Add the kalettes and cook for 6-8 minutes until just tender then drain and cut in half.
Roughly mash the eggs in a bowl, then add to the mayonnaise and Dijon and stir to combine. Add the remaining sauce ingredients and mix well. If the sauce needs to be loosened up a bit, mix in a splash of warm water. Add the herbs last so they retain freshness.
Spoon the sauce in base of a serving plate then top with the cooked kalettes. Sprinkle the hazlenuts over the top, then serve warm or cold.