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Brussels sprouts and date salad

This unusual salad has a slightly 'tangy' flavour, and makes a refreshing first course. It is also a good accompaniment to mixed cold meats, continental sausages, or cold meat pies.

ingredients

serves 6
500 g (1 lb) Brussels sprouts
250 g (9 oz) carrots, grated
100 g (4 oz) stoned dates, chopped

dressing

150 g (5 oz) natural yoghurt, chilled
2 tablespoons mayonnaise
2 tablespoons fresh orange juice
salt and freshly ground black pepper
2 tablespoons snipped chives

to serve

2 heads chicory or 1 lettuce heart, trimmed and separated into leaves
25 g (1 oz) walnut halves (optional)

method

1. Trim the sprouts, discarding any tough or discoloured outer leaves. Wash and drain them thoroughly, tossing them in a clean tea-towel or on absorbent paper.

2. Shred the sprouts with a sharp knife, then place in a large mixing bowl with the grated carrots and dates. Mix well to combine.

3. To make the dressing: beat together the yoghurt, mayonnaise and orange juice. Add salt and pepper to taste, then stir in the chives.

4. Pour the dressing over the vegetables and mix well. Taste and adjust seasoning. Cover and refrigerate for about 1 hour, or longer.

5. To serve: line a deep serving bowl with the chicory or lettuce leaves, then spoon the chilled salad into the centre, piling it up in a mound. Garnish with the walnuts, if using.

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