350-400 grams Brussels sprouts
2-3 rashers pancetta or streaky bacon, diced
½ cup toasted hazelnuts, chopped
¼ cup extra virgin olive oil or orange flavoured olive oil
2 tablespoons white wine vinegar
1 teaspoon cracked white peppercorns
½ teaspoon prepared mustard
¼ teaspoon minced fresh garlic
1. Trim the rough outer leaves from the Brussels sprouts. Cut each into quarters and cook in boiling salted water until crisp and tender. You still want them to have a nice bite and be bright green. Drain, refresh in cold water and drain well.
2. Pan fry the pancetta or bacon until crisp and golden. Use a citrus zester to zest off the rind of both oranges. Cut away the thick bitter white pith and segment the oranges.
3. In a salad bowl toss together the Brussels sprouts, bacon, orange rind and flesh and hazelnuts with the dressing.
1. In a lidded jar, shake together the oil, vinegar, peppercorns, mustard and garlic.
This salad idea can be served cold, during summer or warm in winter with roasts and grills. Chopped chives can be added for a mild onion-bite but otherwise keep it simple.