Warm Pan-fried Brussels Sprouts, ClemenGold and Black Rice Salad with Crispy Bacon & Almonds
This is the quintessential cool weather salad. Full of healthy vegetables and immune boosting citrus from the ClemenGolds.
- Serves: 6 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 30 mins
Clemengold And Ginger Dressing
finely grated zest of 2 ClemenGolds
3 Tbsp (45 ml) ClemenGold juice
2 Tbsp (30 ml) honey
1 Tbsp (15 ml) fresh ginger
1 clove garlic, crushed
1 tsp (5 ml) fresh coriander, finely chopped
½ tsp (2.5 ml) salt
¼ tsp (1.25 ml) freshly ground black pepper
⅓ C (80 ml) extra virgin olive oil
2 C (500 ml) chicken stock
1 tsp (5 ml) salt
18 Brussels sprouts, cut in half
¼ tsp (1.25 ml) Maldon salt
2 Tbsp (30 ml) ClemenGold juice
3 ClemenGolds, peeled and cut into rounds
12 slices streaky bacon
100 g almonds, toasted in a hot dry pan
30 g baby salad leaves
30 g rocket
30 g micro greens
10 g coriander
10 g chives
6 whole baby radishes, cleaned
salt and pepper
Clemengold and Ginger Dressing
Combine all of the ingredients, except the olive oil, in a blender and whizz together.
With the blender running, slowly drizzle in the olive oil to emulsify. Taste and adjust the seasoning.
Rinse the black rice well; drain the water and then place in a saucepan with the chicken stock and 1 teaspoon of salt.
Bring to the boil, turn the heat down and cook for 20-25 minutes until all of the water has been absorbed.
Warm the olive oil in a pan. Add the Brussel sprouts cut side down, sprinkle with salt and pan fry until slightly charred on the cut side.
Turn the heat up to high, add the ClemenGold juice and fry for another minute. Set aside.
Peel the ClemenGolds and, using a sharp knife, slice lengthways into rounds (see image).
Grill the bacon in the oven at 180 °C until crispy.
Toast the almonds in a dry pan until they just start to char.
Mix all of the leaves together, toss with the Brussel sprouts and black rice.
Top with ClemenGold slices, toasted almonds and baby radishes.
Adjust the seasoning, drizzle with the ClemenGold and ginger dressing and serve.