Win­ter greens and ba­con salad

Landscape (UK) - - Land Scape -

Serves 6

1 green cab­bage, cored and shred­ded 300g Brus­sels sprouts, shred­ded 200g black kale, shred­ded 360g ba­con lar­dons 3 tbsp olive oil 1 leek, trimmed and thinly sliced 2 tsp honey 1 gar­lic clove, peeled and crushed 1 orange 3 tbsp white wine vine­gar sea salt and black pep­per

Ar­range the shred­ded cab­bage, sprouts and kale on a serv­ing plate. Heat a fry­ing pan on medium and, once hot, dry-fry the lar­dons for 4 mins un­til crispy. Re­move the lar­dons with a slot­ted spoon and set aside on a plate, then add the oil to the pan. Add the sliced leek and honey, and cook, stir­ring reg­u­larly, for 5 mins un­til caramelise­d. Add the gar­lic and cook for 1 min. Zest the orange into the fry­ing pan, then cut a disc slice out of the mid­dle of the orange and set it aside. Juice in the re­main­ing orange halves, then mix in the white wine vine­gar, sea­son with salt and pep­per, and trans­fer the cooked lar­dons to the dress­ing. Re­move the peel from the orange slice and cut the flesh into tri­an­gles, then sprin­kle onto the greens. Pour the hot dress­ing and ba­con over the salad, and serve.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.