Silverbeet & Brussels Sprout Avocado Caesar
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Silverbeet & Brussels Sprout Avocado Caesar
Recipe By Courtney Roulston
Ingredients
1 bunch silverbeet leaves, roughly chopped
3 cups Coles brussels sprouts, finely shaved
1/3 cup whole roast almonds, sliced
6 red radish, sliced into thin rings on a mandolin
1 large avocado, peeled, cut into 6 wedges
30 g parmesan cheese, peeled with a vegetable peeler
Avocado Caesar Dressing
1 ripe avocado, peeled, seeded
2 good quality anchovy fillets
1 tbs Squeaky Gate extra virgin olive oil
juice and zest of 1 lemon
1 clove garlic, peeled
1 heaped tsp Coles dijon mustard
1 tbs worcestershire sauce
1 tsp Coles finest pure Canadian maple syrup (or honey)
sea salt and cracked black pepper to taste
Method
Place all the avocado caesar dressing ingredients into the base of a high-speed blender. Blitz until smooth and creamy, adding a dash of water if the mixture needs loosening. Set aside.
Remove the stems from the silverbeet, roughly slice the green leaves and place into a large mixing bowl. Slice the brussels sprouts and add in with the silverbeet along with half the almonds, half the radishes and half the parmesan.
Pour in a couple of tbs of the avocado dressing into the salad and gently toss to coat everything.
Place the salad onto a serving platter and top with avocado wedges, remaining radishes, almonds, parmesan shavings, a drizzle of extra virgin olive oil and cracked pepper.
