This fresh and crunchy salad is loaded up with plenty of shredded Brussels sprouts for goodness but also lots of finely chopped boiled egg and bacon for flavour. For when you want a side dish or a standalone lunch idea but don't have a lot of time to cook!
Hello Dear Readers! How are you going this weekend? For those of you in Australia, are you enjoying this long weekend? As always when each new month rolls around I'm about a month behind mentally. I just told someone the other day that it was still early May. Honestly, I don't know how I manage to tie my laces sometimes!
Anyway, I thought that today as part of the In My Kitchen series hosted by Celia at Figjamandlimecordial I would show you some new things in my kitchen from my birthday last month. The first items are from my friend Belinda. She knows how much I love pugs (I go gaga over her one eyed pug Coco) and she got me a pug themed birthday gift including a pug mug, pug earphones and a pug card. I'm desperate for a pug of my own but I'm terribly allergic to them so I just have to admire them from afar.
Her daughter Mia spotted this and bought this fridge magnet for me. What a sweet gift!
The next thing is a present from Queen Viv. She always wraps things exquisitely with a lovely card. There was a beautiful tea cup and I carefully opened the wrapping paper to reveal what was inside...
A copy of Larousse Gastronomique!! What a treasure and the perfect gift :)
The next gift is from my mother in law Tuulikki. A friend Sarah had bought some great melamine vintage plates with a watermelon design. I coveted them but as they were vintage, it was almost impossible to get more. So I asked Mr NQN if his mum (a sculptor, ceramicist and artist) could make some. She did such a great job too! I'm trying to get her to make some more because I think friends and readers have already said that they want some!
I've got such a talented bunch of people around me and even though my trainer Nina loathes cooking she made me this wonderful pug cake. Honestly I don't know how someone goes from making omelettes and salads every night for dinner to this. The poor thing was making it at her mother in law's house so she didn't have many tools. The fondant was rolled with a wine bottle and everything was hand whisked. I think she's really happy that my birthday only rolls around once a year ;)
Nowadays you might find lots of Brussels sprouts at the markets. As I was nerve forced to eat them as a child (I'm pretty sure my parents still haven't eaten one to this day), I don't have a fear or dread of them (although I know so many that were forced to eat the boiled version, that would probably scar me too). And a while back we went to Coogee Pavilion where we had some delicious Brussels sprouts topped with finely chopped egg. It felt delicious and healthy at the same time!
I decided to make something loosely based around that dish. The best partner for Brussels sprouts really is bacon but you can leave it out if you really want to. But it adds such a boost of flavour that given the choice I'd recommend adding it. I loved the soft crunch of the finely chopped Brussels sprouts, the soft egg and crispy bacon. The dressing is a cinch, you can make a hot bacon and vinegar dressing (inspired by the lovely Rachel's Kitchen's recipe) or if you're feeling a bit more health conscious use extra virgin olive oil. You could also use a salad cream dressing if you're after something a bit more creamy (it depends on my mood).
So tell me Dear Reader, what would be your dream pet? Did you have bad Brussels sprout experiences? And do you prefer clear or creamy salad dressings?
DID YOU MAKE THIS RECIPE? Share your creations by tagging @notquitenigella on Instagram with the hashtag #notquitenigella
Brussels Sprout, Grated Egg, Red Onion & Bacon Salad
An Original Recipe by Not Quite Nigella
Serves 4 as a side dish
Preparation time: 10 minutes
Cooking time: 20 minutes
- 100g/3.5ozs or 4 short rashers of rindless crispy bacon
- 4 eggs at room temperature
- 500g/1lb Brussels sprouts
- 1/2 a red onion, finely diced
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
Step 1 - Fry the bacon in a frypan until crispy and drain on a paper towel and then cut into strips. If you want to make a hot bacon and balsamic dressing, add the balsamic to the bacon fat in the pan and whisk together and keep warm.
Step 2 - While the bacon is cooking, place a pot of water onto boil. Blanche the Brussels sprouts briefly in the hot water and then scoop them out with a sieve. Gently place the eggs in the water and cook until hard boiled, about 5 minutes.
Step 3 - Finely sliced the Brussels sprouts reserving some of the outer leaves for contrasting texture. Place in a bowl or on a serving plate. Peel the eggs and dice these and add these and the red onion and bacon strips. Either dress with the hot bacon dressing or make a dressing using the extra virgin olive oil and balsamic vinegar and drizzle on top.