Brussels & Broccoli Salad
December, 2020
It someone tells me they don't like brussel sprouts, I usualy respond saying that I don't believe them. I truely think that how we cook brussel sprouts creates a love or hate for them. Roasting or shredding them brings a completely different flavour compared to over-cooked and smelly sprouts we probably all grew up with.
Brussels & Broccoli Salad
Serves 4-6
Ingredients
300g brussel sprouts, washed and end removed
150g broccoli, washed
2 rashers bacon or cooked whole chestnuts (or both!)
3 tbs extra virgin olive oil
Juice and pulp from 1/2 an orange
1 tsp apple cider vinegar
1 tsp dijon mustard
1 tsp maple syrup
Salt and pepper
Method
Roughly dice the bacon
Finely shred the brussel sprouts (use a mandoline slicer if you have one). I do this by cutting each sprout in half lengthways and then with the inside face-down finely slicing
Roughly chop the brocolli into small pieces
Heat 1/2 tbs of oil in a large fryng pan on medium-high heat and cook the bacon for 3-4 minutes until brown. Add to a large salad or mixing bowl. If you are adding chestnuts, you can choose to cook them or add them straight into the salad
Heat 2 tbs of oil in the frying pan with the brussel sprouts. Turn using tongs or a spatula for 1 minute until just soft. Remove and add to the mixing bowl
Heat the remaining oil on high and add the brocolli. Cook for 3-4 minutes until slightly crispy. Add to the mixing bowl
To make the dressing, add the remaining ingredients in a small jar, close the lid and shake to combine
Toss the salad ingredients, pour on the dressing and mix to combine
Serve onto a platter