Not a Ceasar Salad

SERVES 2

INGREDIENTS:
NOT REAL CROUTONS:

12 Brussels sprouts, (sliced or shredded)

Extra Virgin Olive Oil

FOR THE SALAD:

300g Streaky Bacon

½ Bunch of Russian or Curly Kale (shredded, stems removed)

60g of Rocket

1 Red Onion, (thinly sliced)

FOR THE DRESSING:

1 TBLS Veganaise or Whole Egg Mayo

1 TBLS Apple Cider Vinegar

1 tsp. Horseradish cream

1 tsp. Chilli Flakes

1 Garlic Clove (crushed)

1-2 TBLS Olive Oil

Salt & Pepper, (to taste)

 

METHOD:

This way of cooking bacon may seem odd to you at first, and a little more time consuming, but well worth it for the end product. Place streaky bacon into a large non-stick frying pan, and add enough water just to cover the bacon. Crank it up to a high heat and just leave it. You can cover with a lid to avoid oil splatters; once the water eventually boils away the bacon will then start to crisp up in its own fat and the best part? You don’t need to turn it over or tend to it.

  1. Whilst the bacon does its thing, place a deep/ high-sided pot over a high heat. Fill the pot up to 1.5cm from the base with olive oil. Allow the oil to become very hot. Once hot enough use a slotted spoon to lower a large spoonful of the shredded sprouts into the pot. (Be careful when deep-frying, oil can splatter, so stand at a distance and never throw anything into the oil).

  2. Continue to fry off batches of the sprouts for around 3-4 minutes at a time, or until crispy looking, transfer to some paper towel, to drain off excess oil and season with salt. (Caution, its super hard not eats all of these before dinner).

  3. Throw your greens into a large mixing or salad bowl, and massage with your hands, until combined.

  4. Whisk together the dressing ingredients and place in a bowl to the side.

  5. Just as the bacon looks to be done, throw in the red onion and cook in the pan for 2 minutes. Remove from heat, and transfer bacon to paper towel to remove excess oil.

  6. Chop the bacon into pieces, and mix that and the onion in the salad. Start to slowly drizzle the dressing into the salad and using either tongs, your hands or salad servers work all ingredients in with each other. Add the crispy Brussels sprouts and repeat that process until well combined.

  7. Serve & Eat straight away as this salad is at it’s best when warmed.

Rhian Hunter