Kalettes with Sauce Gribiche

Cook time 30 minutes
Servings 4


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

Kalettes with Sauce Gribiche


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.