One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating … Check This Amazing Recipe: Bacon and sprout salad
How to Make Bacon and sprout salad
Preparation time:
less than 30 mins
Cooking time:
10 to 30 mins
Serves:
Serves 6
Ingredients
- 1 tbsp olive oil
- 100g/3½oz smoked bacon lardons
- 500g/1lb 2oz Brussels sprouts
- 50g/1¾oz dried cranberries
- bag mixed leaves
- 100ml/3½fl oz marsala or sherry
- 50g/1¾oz pecans
For the dressing
- 3 tbsp walnut oil
- 2 tbsp sherry vinegar
- ½ tsp honey
- ½ tsp mustard
Method
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Heat the olive oil in a large sauté pan. Add the bacon and cook until very crisp and the fat has rendered off. Remove with a slotted spoon and drain on kitchen paper.
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Thinly slice the Brussels sprouts and add to the pan. Cook on a high heat until the sprouts are starting to brown around the edges. Add 100ml/3½fl oz water and continue to cook, stirring regularly, until the water has evaporated off and the Brussels are just cooked – they should have wilted a little but still be a very fresh looking green. Keep warm.
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Meanwhile, put the cranberries in a small saucepan and cover with the marsala. Bring to the boil and simmer until all the liquid has been absorbed by the cranberries – they will be glossy and plump.
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Whisk the walnut oil and sherry vinegar together with the honey and mustard, if using. Season with salt and pepper.
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To assemble the salad, arrange the leaves in a bowl or serving platter. Add the Brussels sprouts and most of the dressing and toss gently. Sprinkle over the bacon, pecans and cranberries and serve.
