Brussel Sprouts Salad (passed on to me by my dad)
This salad can be eaten slightly warm or cold for days. It actually becomes tastier after a day or two. Just keep in fridge and eat at room temperature the next day.
This salad can be eaten slightly warm or cold for days. It actually becomes tastier after a day or two. Just keep in fridge and eat at room temperature the next day.
Ingredients:
2 pounds Brussels Sprouts 2/3 cup cubed bacon 1 onion 4 Tbsp. red wine vinegar 5 Tbsp. Oil pinch of sugar salt and pepper to taste Directions: Wash/clean sprouts and cut slightly in bottom in form of cross, cook in saltwater approx. for 8-10 min., so they are not too soft once you bite them. I should look up what "bissfest" translates to in English. Actually I tried and I could not find anything really fitting. "Al dente" comes close, but that is Italian. Meanwhile fry bacon in pan, mince onion. Toss sprouts in strainer once cooked and shower of with ice cold water, or put them in a bowl of ice water for 30 sec.. This stops the cooking process, so the sprouts do not become soft. Finally mix sprouts with onion, bacon, vinegar, oil and spices. Done! Eat then and there or the next day cold. |
German Version
Zutaten: 1 kg Rosenkohl, 125 g geräucherter gewürfelter Speck, 1 Zwiebel 4 EL Rotweinessig, 5 EL Öl, Salz, Prise Zucker, Pfeffer Rosenkohl putzen und Stiel kreuzweise ein- Schneiden, in Salzwasser ca 8-10 min. biß- Fest kochen. Speck knusprig anbraten, Zwiebeln fein hacken. Salatsoße anmachen. Rosenkohl abgießen und unter eiskaltem Wasser abbrausen, dann in die Marinade und durchmischen. Lauwarm servieren oder am nächsten Tag Kalt, schmeckt besser, weil durchgezogen. |