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.