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Brussels sprout and savoy cabbage salad with bacon and walnuts

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Ingredients for 2 servings:

  • 100 g Brussels sprouts, cleaned
  • 100 g savoy cabbage, cleaned
  • 4 tbsp bacon, diced
  • 2 tbsp walnuts, chopped
  • Cook 50 ml of vegetable broth
  • 1 tsp mustard
  • 2 tbsp Balsamic vinegar bianco
  • 2 tbsp walnut oil
  • salt and pepper
  • Sugar
  • chili powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

in mustard broth dressing

Quarter the cleaned Brussels sprouts. Cut the cleaned savoy cabbage into strips. Cook both in a little salted water until tender, let cool, and strain, reserving the broth. Fry the bacon. Stir together the dressing and season to taste. Toss the vegetables with the dressing, arrange on plates or in bowls, and sprinkle with the bacon and walnuts.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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