I am really a huge fan of salads. You can put lots of vegetables in it, combine flavors and serve them for lunch or for dinner with some other dishes on the side. For me, vegatables are the main dish at every meal. I do eat fish or meat, but really not every day, and the same goes for carbs.
Brussels sprouts are basically tiny, tender, minature cabbages, and make wonderful slaws. And together with some crunchy apples, hazelnuts and crispy bacon you get a magic combination.
You really should pan roast the hazelnuts to give them that delicious, heavenly taste.
- 500 g Brussels sprouts
- 200g smoked bacon
- 75g hazelnuts
- 2 apples (I used Jonagold)
- 3 tbsp olive oil
- 1 tbsp hazelnut oil (or walnut oil)
- 3 tbsp white balsamic vinegar
- 2 tsp Dijon mustard
- grated peel of 1 lemon
- Himalayan Salt
- Freshly ground black pepper
- Put the hazelnuts into a heavy saucepan in a single layer and place the pan on the stove over medium heat.
- Cook them for 5-10 minutes until they are fragrant and brown, and stir them around every minute or so.
- Immediately remove them from the pan when browned to prevent them from over-roasting.
- Cut your bacon in small strips and bake them till brown and crispy.
- Make a dressing from the olive and nut oil,vinagar, mustard and grated lemon peel and season to taste with salt and pepper.
- Wash the sprouts, cut away the stems and remove the outer leaves. Shred them using the shredding blade of a food processor or slice thinly with a knife.
- Wash the apples and cut them in thin matchsticks (leave the peel on)
- Put all the salad ingredients in a large bowl, add the dressing and toss well to coat.