Raw brussels sprout and bacon salad
Photo by Doug Sherring
- Using a mandolin or a slicing blade on a food processor, thinly slice the brussels sprouts and the radishes. Place in a large bowl.
- Cut the bacon into 1-2cm chunks and cook until crispy - you can do this in either a hot oven or in a frying pan. Add to the bowl.
- Lightly dry-toast the walnuts in a frying pan on medium-high heat - it should only take a couple of minutes. Be careful they don't burn. Add to the bowl, along with the avocado and the herbs. Add a vinaigrette and mix together well.
- Allow to sit for 10 minutes before serving. Garnish with extra herbs if you wish.
More winter salads from Delaney