Brussels Sprout, Asparagus & Apple Slaw with Honey Mustard Dressing, Bacon and Eggs
I can't decide if this recipe should lead with Bacon & Eggs or Brussels Asparagus Slaw; either way, it's all there, and it’s all great!
Serves: 2 as a main, or 4 as a side
Prep time: 25 minutes
Cook time: 15 minutes
INGREDIENTS
150g baby Brussels sprouts, trimmed
1 bunch asparagus
3 eggs
2 tbsp chives, finely chopped
1 tbsp dill leaves, picked
1 green Granny Smith apple
2 rashers bacon (or 4 bacon loin pieces), cut into 1cm squares
1/2 avocado
Extra parmesan, finely grated, for sprinkling
Salt and pepper, for seasoning
Sourdough baguette and butter, to serve
For the honey mustard dressing:
1 garlic clove
Pinch of sugar
1 tbsp honey
Big pinch of salt
1 tbsp Dijon mustard
Juice of 1 lemon
1 tbsp parmesan, grated
1/3 cup extra virgin olive oil
Pepper, for seasoning
METHOD
Trim the base of the Brussels sprouts, then shave finely on a mandolin straight into a large salad bowl.
Cut the asparagus on the bias into 1cm pieces and place in a colander or sieve set over the sink.
Pierce the rounded end of each egg. Lower the eggs straight from the fridge into a pot of boiling water and boil for 8 minutes.
Once the eggs are done, pour the boiling water over the asparagus in the sink to blanch it.
Immediately crack, peel and place the eggs into a jar of cold water in the fridge to cool completely.
Cut the Granny Smith apple into 5mm batons and place in a bowl of acidulated water in the fridge until ready to serve.
Roast the bacon in the oven until crispy and golden.
To make the dressing, place the garlic, sugar, honey, salt, Dijon mustard, lemon juice and parmesan in a small blender. Blend, slowly adding the olive oil, until thick, luscious and emulsified. Season with pepper.
Add the chives and dill to the Brussels sprouts and toss through.
Drain the apple batons. Cut the avocado into slivers, then cut those in half lengthways.
Pile the Brussels sprouts, asparagus, apple and avocado onto a large flat serving plate. Scatter with the crispy bacon and a little extra parmesan.
Quarter the eggs and arrange over the top. Season generously with salt and pepper.
Spoon over the honey mustard dressing generously. Serve with sourdough baguette and butter.
HINTS
Piercing the rounded end of the egg before boiling stops the shell cracking and lets steam escape as it cooks.
Blending the dressing rather than whisking gives it a thick, luscious, almost mayonnaise-like consistency.
Keep the apple in acidulated water until ready to serve to stop it browning.
NUTRITION (per recipe total, serves 2 - guide only):
Energy: approx 7350kJ (1750kcal)
Protein: approx 55g
Fat: approx 145g
Saturated fat: approx 35g
Carbohydrate: approx 45g
Sugars: approx 30g
Fibre: approx 12g
Sodium: approx 1800mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.