Brussel Sprout Salad with Bacon, Apple and Buttermilk Dressing

Serves: 4

As far as slaws go, this is a total winner.

You’ll reach for more and more.

Served along-side really anything that benefits from a slaw – chicken, pork, whatever – it is just wonderful.

Our favourite party trick is serving salads at BBQs that blow people away.

With little effort, this slaw is definitely part of that party trick and one I would commend to you, any night – or BBQ or lunch or whatever – of the week.

Don’t be fooled. It is excellent.

Enjoy.

Ingredients

2 tsp olive oil
4 bacon rashers (about 280gm) rind removed and roughly chopped
12 large Brussels Sprouts
3 golden shallots, thinly sliced
2 Granny Smith apples, cut into matchsticks
Juice of 1 lemon
1/4 cup mayonnaise
1/4 cup buttermilk
1/2 bunch chives, finely chopped to serve
Shaved Parmesan to serve

Method

  1. Heat the oil in a large frying pan over a medium heat, add the bacon and fry, turning occasionally, until crisp: 6 – 8 minutes. Drain on paper towels.
  2. Shave Brussels Sprouts with a mandolin into a bowl. Add a good pinch of salt, shallots, apples and half the lemon juice. Toss to combine and set aside.
  3. Whisk together the mayonnaise and buttermilk, remaining lemon juice and season: drizzle over the salad and toss well. Transfer to a plate and set aside.
  4. Scatter the bacon, chives and Parmesan. Season again and serve.

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