Brussels Sprout & Bacon Salad
1kg brussels sprouts
400g piece of speck or kaiser fleish
2 cloves garlic crushed
¼ cup pine nuts toasted
2 tbs lemon juice
lemon/lime wedges to serve
Thinly slice the brussels sprouts with a sharp knife, or shave with a mandolin. Discard any pieces that are just all stem. Transfer to a large bowl.
Cut the Kaiser Fleish or speck into ¾ cm cubes. Heat oil in a pan over medium heat. Add the ham and fry for five minutes until slightly crisp. Add garlic and stir for 30 seconds until aromatic.
Add the Brussels sprouts, cover for two minutes. Remove the cover and continue to cook stirring constantly for a couple more minutes until the sprouts are bright green and just starting to soften.
Transfer to your serving bowl or platter, season with salt and pepper. Sprinkle with pine nuts, and drizzle over the lemon juice. Serve warm.
Serves six - eight as a side dish.
“AND YOU THOUGHT YOU DIDN'T LIKE BRUSSELS SPROUTS - WELL THIS CHANGES THINGS COMPLETELY”
Totally easy and very quick.
GREAT AS A SUMMER OR WINTER BBQ SALAD.
KAISER FLEISH IS A SMOKED HAM, THAT GOES REALLY WELL WITH THE SPROUTS. AVAILABLE IN THE GOURMET DELI SECTION OF LARGER SUPERMARKETS THAT START WITH "W". SPEND TIME CHOOSING THE PIECE YOU WANT, I TRY AND GET ONE WITH LESS FAT CONTENT.
YOU CAN SUBSTITUTE WITH THE THICKEST CUT BACON YOU CAN FIND, AND DICE INTO 1/2CM SQUARES.