Salads and Sides
Brussels Sprout and Bacon Salad
Preparation time: 30 minutes
Cooking time: 10 minutes
Makes: 6 side servings
6 bacon rashers, chopped
2 Tbsp balsamic vinegar
½ tsp mustard
1 clove garlic, peeled and crushed
1 tsp fresh chopped thyme
½ cup extra virgin olive oil
750g Brussels sprouts
2 Tbsp unsalted buttersalt and freshly ground pepper
In a frying pan cook the bacon over a medium heat, turning occasionally until crisp. Drain off excess fat and transfer the cooked bacon onto a paper towel-lined plate.
In a small bowl whisk together the vinegar, mustard, garlic, and thyme. When combined, continue whisking and pour in the olive oil in a slow steady stream.
Season to taste.
Carefully peel off the leaves from each sprout, discarding any that have blemishes.
Melt the butter in a large saucepan over a medium heat. Add the sprout leaves and ½ cup water. Cover the pan and increase the temperature to high. Bring the contents to the boil, reduce the heat and allow the leaves to steam for about 5 minutes. Add more water if the pan dries out too quickly. Remove from the heat and tip the leaves into a serving bowl.
Add the bacon to the olive oil mixture, then drizzle it over the sprout leaves. Toss to coat. Season to taste and serve immediately.
Submitted by Fiona Burt