My Waldorf-style salad of brussels sprouts and guanciale

My Waldorf-style salad of brussels sprouts and guanciale

By
From
Mr Wilkinson's Simply Dressed Salads
Serves
2-4
Photographer
Jacqui Melville

Okay, so the only thing that makes this salad remotely Waldorf-like is the celery, apple and walnuts… but that’s the great thing about cooking. A few changes here and there, based around a simple foundation, and you have another lovely dish.

Ingredients

Quantity Ingredient
8 thin slices guanciale or pancetta
2 teaspoons icing sugar
50g walnuts
200g brussels sprouts
1 small apple, cut into matchsticks
2 large celery stalks, peeled and sliced on an angle

English mustard dressing

Quantity Ingredient
1 1/2 teaspoons hot english mustard
50ml chardonnay vinegar, (see glossary)
150ml pouring cream
pinch salt flakes
pinch sugar

Method

  1. Preheat the oven to 180ºC. Place a sheet of baking paper on a baking tray and lay the guanciale slices on top. Carefully dust the icing sugar all over the guanciale, then bake for 7–9 minutes, or until crispy. Take out of the oven and let cool.
  2. Meanwhile, spread the walnuts on a baking tray and bake for 3–4 minutes, or until lightly toasted and fragrant. Remove from the oven, roughly chop the nuts, then set aside.
  3. For the brussels sprouts, peel off and reserve the outer layers of leaves (discarding any crappy-looking leaves), until you get to the inner part. Using a mandoline, finely shave the middle part of the brussels sprouts, then place in a mixing bowl.
  4. Now bring a pot of water to the boil. Add the reserved outer leaves, bring back to the boil, then take off the heat. Strain the leaves and rinse under cold running water until cool. Shake the water off the blanched leaves, then add to the bowl of shaved leaves.
  5. Whisk all the dressing ingredients together in a bowl, then dress the brussels sprouts and gently mix together. Add three-quarters of the apple, celery and toasted walnuts.
  6. Place in a serving bowl. Garnish with the remaining apple, celery and walnuts, then crumble the guanciale over. Delish.
Tags:
salad
salads
vegetables
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