Time: 30 mins
Serving Size: 4 people
You either love them or hate them!
Brussels Sprouts are a wonderful winter veg and I’ve shredded them into this Caesar pasta salad.
Trust me, your family will have no idea they’re eating Brussels!
8 Brussels Sprouts; Outer Leaves Removed and Shredded Finely
150g Penne Pasta; Cooked
1 Packet Prosciutto
3 Free Range Eggs; Hard Boiled and Cooled
3/4 Cup Grated Parmesan Cheese
2 Tsp Dijon Mustard
2 Tblsp Lemon Juice
2 Tsp Worcestershire Sauce
3/4 Cup Mayonnaise
2 Tsp Mince Garlic
Preheat oven 200.C.
Add strips of Prosciutto to a oven proof tray covered in baking paper.
Cook until crisp approx. 10 mins. Let cool then chop.
Chop hard boiled eggs and add to large bowl along with shredded Brussels Sprouts, cooled pasta and prosciutto.
Toss in Parmesan cheese.
Add to a bowl, Dijon mustard, lemon juice, Worcestershire sauce, mayonnaise and garlic.
Whisk to combine.
Add to salad and toss well.