Vlog: Shredded Sprout Salad with Walnuts, Bacon, Apple and Citrus Dressing

Super Doable

Have a sprout renaissance this January and help banish that Chrinch (Christmas Extra Inch).

Welcome to my first vlog post! Shooting this was entertaining in it’s own right. If you could see on the other side of the camera (which is my iPhone) you would see the dodgiest rigging that I’m sure is similar in all the ways Ridley Scott makes films…the camera is strapped to a spindly tripod perched on a picnic hamper and my boyfriend’s iPhone is lodged in the back of my tights connected to a mic that is somewhere clipped amongst the zebra print layers, to record my mutterings.

So this is all about sprouts. And before you cast sprouts out with the novelty USB hoover and One Direction body sprays left over from Christmas, think again. Sprouts make an awesome salad leaf when shredded. It’s like a cross between a really crunchy lettuce and kale. Combined with bacon, apples and walnuts and a tangy citrus vinaigrette, this has sprinklings of a Waldorf salad about it. Serve as a light starter or combine with some grilled chicken for a filling and positively Chrinch (Christmas Extra Inch) busting main.

Serves 6-8

20-30 Brussel sprouts

6-8 rashers smoked bacon

3 spring onions

2 handfuls nuts (I used walnuts, any will do - almonds, pine nuts, toasted seeds even)

2 small eating apples

1 orange

1 lemon

4-6 tbsp cider vinegar

4-6 tbsp olive oil

50g grated parmesan (you can buy it in a bag)

Salt and pepper

1) Shred your sprouts! Bung them in a  food processor with the slicing attachment or chop finely by hand.

2) Chop the bacon into smallish bits - not too small mind! Fry on a high heat.

3) Meanwhile make the dressing. Squeeze the lemon and orange into a bowl. Add the cider vinegar, then add the olive oil, whisking as you pour. Season to taste with salt and pepper.

4) When the bacon is crispy, remove from the heat and set aside.

5) Chop the apple into small pieces. Roughly chop the walnuts.

6) Find a large bowl and tip in the shredded sprouts. Add the bacon, apple, walnuts, chopped spring onions and scatter over the Parmesan. Tip over the dressing and mix everything together until incorporated.