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Epicurious

A Salad of Sprouts, Bacon, and Pecans

Raw cabbage, especially the tight, white variety, would be good here if the idea of raw sprouts doesn’t grab you.

Recipe information

  • Yield

    enough for 2 as a light lunch dish

Ingredients

For the Salad

smoked bacon – 5 slices
Brussels sprouts – 7 ounces (200g)
a large carrot
green onions – 2
shelled pecans – 2 tablespoons

For the Dressing

plain yogurt – 3/4 cup (200g)
peanut oil – 2 tablespoons
walnut oil – a tablespoon
parsley – a small bunch

Preparation

  1. Step 1

    Preheat the broiler. Broil the bacon until lightly crisp. Drain on paper towels, then cut into wide strips. Trim the sprouts and slice them very thinly. Scrub the carrot and peel it into long shavings with a vegetable peeler. Finely slice the green onions. Toast the pecans in a dry, nonstick pan for a couple of minutes until warm and fragrant.

    Step 2

    Put the yogurt into a bowl, beat in the oils with a small whisk or fork, and season with salt and black pepper. Chop the parsley leaves, discarding the stalks, and stir in. Toss the sprouts, carrot, green onions, bacon, pecans, and dressing together. Check the seasoning and serve.

Tender
TagsSaladBrussels SproutVegetableCabbageLeafy GreensBaconCured MeatMeatPecanNutMainSideLunchDinnerGluten FreeQuickEasyFallCookbooks
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