Recipe for crispy winter salad with brussels sprouts, apples, bacon, and orange dressing
A crispy and colorful salad perfect for the Christmas or winter table, featuring Brussels sprouts, kale, apples, bacon, and the most delightful orange dressing.
Kale and Brussels sprouts – that might sound a bit harsh to you… and yes, we can agree on that. BUT when you slice the kale very thin and fine, then gently massage the dressing into it (it takes away the toughness), and pair it with bacon, apples, Parmesan and roasted hazelnuts, we are talking a completely different tune.
An absolutely wonderful salad that is both crispy, fresh, slightly salty, a little bit sweet, and just really great with heavy Christmas dishes… or a good stew… or a flavorful baked dish… or or… yes, you can use it with whatever you think…
And when I also tell you that it is both easy and quick to make, aren’t you almost already on your way to the kitchen…?
Crispy winter salad with Brussels sprouts, apples, bacon, and orange dressing
Equipment
- Kitchen Scale
- Frying Pan
- Bowl
- Cutting Board
- Chef'S Knife
- Mandoline Slicer (Optional)
Ingredients
- 150 gram Bacon in cubes
- 250 gram Brussel Sprouts
- 2-3 leaves Kale fresh, approx. 50 g. chopped kale, if you buy it ready to use
- 1 pcs. Apple
- 30 gram Parmesan freshly grated
- 50 gram Hazelnuts
Orange Dressing
- 100 gram Orange Juice about
- 30 gram Lemon Juice
- 40.5 gram Olive Oil
- 7 gram Syrup or liquid honey
- Salt and Pepper a little
Instructions
- Heat a pan and set the bacon to fry.
- Mix all the ingredients for the dressing together.
- Rinse and finely slice the Brussels sprouts – you can use a mandoline or cut thin slices with a sharp knife. Start from the top and discard the hard base of the Brussels sprouts.
- Chop the kale finely with a sharp knife.
- Put the Brussels sprouts and kale in a bowl, pour the dressing over, and massage it into the cabbage – it makes it easier to chew.
- Cut apples into small cubes and toss them in the bowl along with the Parmesan and crispy bacon.
- Toast the hazelnuts in a dry pan and top the salad with them – serve.