​I received many requests for a recipe for the Shaved Brussel Sprout Salad that we enjoyed on the Alexandria tour. The restaurant was not willing to divulge details but here is my version tried and tested at KJ HQ:

Shaved Brussel Sprout Salad – Serves 4
Inspired by The Grounds of Alexandria

8 Brussel sprouts (Washed and dried)
Handful of baby spinach leaves (washed and dried)
1 avocado, ripe yet firm
Pepita seeds (pumpkin seeds)
Pine nuts
Sesame seeds

For dressing, whisk together:
2 tblspns natural yoghurt
2 tblspns lemon juice
2 tblspns olive oil
Salt and pepper 

Heat a small dry fry pan (no oil) and add the pepita seeds. Keep stirring and cook on med high heat until they turn a light golden brown. Remove from pan and allow to cool.

In the same dry fry pan, add the pine nuts (again, no oil) and keep stirring on med high heat until light golden brown. Remove from pan and allow to cool. (Be careful, once they start to brown, they burn quickly).

Trim the bases of the sprouts and remove any frayed outer leaves. Cut the sprouts into half through the base and slice very thinly. This will be easier if using a mandolin. Start shaving the sprouts from the pale centre and with the remaining darker outer leaves, shred them with a knife.

Place into a bowl and mix together with the spinach leaves and cubed avocado.

Drizzle with dressing and scatter with seeds. 

Optional Extras to Make it Your Own:
Green beans (Blanch for 1 minute and rinse in cold water)
Shaved fennel
Micro herbs
Fresh herb leaves
Roasted almonds
Rocket, cress, frisee or lambs tongue lettuce

For those of you who have  attended the 'Tastes of New Orleans' classes, the meaning of 'Succotash' as per Barron's 'Food Lovers Companion' is as follows:

SUCCOTASH

[SUHK-uh-tash] This southern United States favorite is a cooked dish of lima beans, corn kernels and sometimes chopped red and green sweet peppers. The name is taken from the Naragansett Indian word msickquatash, "boiled whole kernels of corn."

​One of my customers who attended a 'Tastes of New Orleans' class brought up the topic of Louisianans eating mud. It is quite fascinating to know that in various parts of the world, it is considered a delicacy to gather mud, to strain it through muslin cloth to remove twigs and stones and to eat the velvety mud. Apparently it absorbs toxins and is popular with pregnant women.