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Recipe: crispy bacon and brussel sprout salad

christmas
gluten free
salad
winter
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Sprouts have a notoriously bad reputation but, more often than not, the people who turn their nose up at them just haven’t been preparing them in a way that makes them sing. This brussel salad, paired with kale, smoky bacon and clementines, is fresh, tasty and gives these much maligned little orbs a new lease on life.

Crispy bacon and brussel sprout salad

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Preparation Time10 MINUTES

Cooking Time15 MINUTES

Resting Time MINUTES

Serves4-6

LevelEasy


ingredients

200g (1 cup) lardons or chopped smoky bacon

Couple of handfuls of Brussel spouts, cleaned and cut in half

Several handfuls of kale, washed

4 clementines, in segments

Olive oil

Pinch of salt

1

In a large fry pan add the lardons.

2

Fry for a couple of minutes before adding the brussel sprouts.

3

Continue to fry until golden then add the kale and stir.

4

Pour into a large bowl with the orange segments.

5

Toss together with some salt and a drizzle of olive oil.

6

Eat immediately.

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Preparation Time10 MINUTES

Cooking Time15 MINUTES

Resting Time MINUTES

Serves4-6

LevelEasy


ingredients

200g (1 cup) lardons or chopped smoky bacon

Couple of handfuls of Brussel spouts, cleaned and cut in half

Several handfuls of kale, washed

4 clementines, in segments

Olive oil

Pinch of salt

1

In a large fry pan add the lardons.

2

Fry for a couple of minutes before adding the brussel sprouts.

3

Continue to fry until golden then add the kale and stir.

4

Pour into a large bowl with the orange segments.

5

Toss together with some salt and a drizzle of olive oil.

6

Eat immediately.

SHOW MORE
SHOW LESS

Sprouts have a notoriously bad reputation but, more often than not, the people who turn their nose up at them just haven’t been preparing them in a way that makes them sing. This brussel salad, paired with kale, smoky bacon and clementines, is fresh, tasty and gives these much maligned little orbs a new lease on life.

Crispy bacon and brussel sprout salad

1

In a large fry pan add the lardons.

2

Fry for a couple of minutes before adding the brussel sprouts.

3

Continue to fry until golden then add the kale and stir.

4

Pour into a large bowl with the orange segments.

5

Toss together with some salt and a drizzle of olive oil.

6

Eat immediately.

SHOW MORE
SHOW LESS
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WRITTEN BY:
Rachel Khoo

Rachel is Khoollect’s Editor-in-Chief and the mastermind behind this whole adventure. In between f...

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Profile Photo
WRITTEN BY:
Rachel Khoo

Rachel is Khoollect’s Editor-in-Chief and the mastermind behind this whole adventure. In between f...

READ MORE BY Rachel Khoo

You decide

Your dream holiday destination

View Results

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Profile Photo
WRITTEN BY:
Rachel Khoo

Rachel is Khoollect’s Editor-in-Chief and the mastermind behind this whole adventure. In between f...

READ MORE BY Rachel Khoo

You decide

Your dream holiday destination

View Results

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