Bacon and Sprouts Salad with Walnut Oil



Time: 30 mins
Yield: 8 Servings
  • 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.​
  • Thinly slice the Brussels sprouts and add to the pan. Cook on 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.​
  • Meanwhile, put the cranberries in a small saucepan and cover them with the marsala. Bring to a boil and simmer until all the liquid has been absorbed by the cranberries – they will be glossy and plump.​ Whisk the walnut oil and sherry vinegar together with the honey and mustard, if using. Season with salt and pepper. ​
  • 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.
Copyright © 2024 De Medici Imports. All rights reserved.