With gorgeous brassicas in abundance at this time of year, how could we not share this beautifully seasonal and tasty recipe with you. Created using all things festive, including the glorious brussels sprout, crunchy walnuts and crispy English apples. We have suggested adding chicken to the recipe, but using up leftovers from a Sunday lunch or even better, some leftover turkey from Christmas day will work a treat.
Based on 4 servings, adjust as needed.
To make the dressing, combine 7 tbsp olive oil, 4 tbsp white wine vinegar, 2 tbsp mustard, 2 tbsp honey and a pinch of salt in a jar. Screw the lid on tightly and shake vigorously to combine. Pour a third of the dressing over 500g chicken steaks along with a generous pinch of salt and mix to coat the chicken.
Add the remaining 1 tbsp olive oil to a hot pan and fry the chicken steaks for 4 minutes on each side. Remove the chicken from the pan and leave to rest for 5 minutes with its juices.
Whilst the chicken is resting, halve 500g Brussels sprouts and finely chop into shreds. Thinly slice 2 apples into matchsticks (or grate them) and roughly chop 100g walnuts. Tip the sprouts, apples and walnuts into a big bowl, pour over the remaining dressing and toss together. Divide between 4 plates, then slice the chicken and place over the top of each salad.