Brussel Sprout Petal Salad
With walnuts, pancetta and blue cheese
Serves 4
INGREDIENTS:
1 tablespoon olive oil
200g pancetta
100g walnuts, toasted and chopped
300g brussels sprouts
200g kale
80g dried cranberries
100g blue cheese
For the dressing
1 teaspoon Dijon mustard
100ml extra virgin olive oil
juice and zest of one lemon
sea salt and freshly ground black pepper
METHOD:
Place a frying pan over a medium heat, add one table spoon of olive oil. Once the oil has warmed (about one minute) add the pancetta to the pan, increase he heat to high, tossing the pancetta as it cooks. Keeping cooking for three to four minutes or until the pancetta is crispy. Remove from the heat and set aside.
Place a saucepan of water over a high heat and bring to the boil. Prepare the brussel sprouts by removing the outer petals, and discarding them. Then peel all the rest of the petals and place them in a bowl. Next prepare the kale by slicing into thin strips.
Drop the brussel sprout petals and kale strips into the boiling water for 30 seconds, then drain and dry off with kitchen towel and place in a bowl.
Next make the dressing. Place the mustard, extra virgin olive oil and lemon in a bowl. Season with sea salt and freshly ground black pepper and whisk.
Sprinkle the toasted walnuts, dried cranberries and crispy pancetta into the bowl with the brussel sprouts and kale, and then crumble the blue cheese on top. Pour the dressing over the salad and toss well.
Divide between four plates or serve in a large bowl.
