Recipes

Rosenkålsalat (God morgen, Norge-sending) /brussel sprout salad
Rosenkålsalat (God morgen, Norge-sending) /brussel sprout salad

 

En fin julesalat som passer til både ribbe, pølser, juleskinke, fisk, kalkun og hva du ellers måtte ha på julebordet i romjulen. (for the English recipe: scroll down, it´s under the Norwegian recipe)

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Rosenkålsalat (God morgen, Norge-sending) /brussel sprout salad

12.03.2018
Rosenkålsalat (God morgen, Norge-sending) /brussel sprout salad

  En fin julesalat som passer til både ribbe, pølser, juleskinke, fisk, kalkun og hva du ellers måtte ha på julebordet i romjulen. (for the English recipe: scroll down, it´s under the Norwegian recipe)

800 g rosenkål, skåret i skiver 

150 g bacon, i terninger 

200 g fetaost, i terninger 

1 granateple 

4 røde epler, i terninger 

2 sjalottløk, finhakket 

1 liten bunt bladpersille, grovhakket

 

Stek bacon i en langpanne i noen minutter. Ha deretter rosenkålen i langpannen, bland sammen og stek videre i noen minutter til. 

Ha blandingen over i en bolle eller serveringsfat. Ha over eplebiter, løk og fetaost. Del granateplet i to og bank med en skje på skallet, da detter alle "frøene" enkelt ut. Ha disse og dressingen over salaten og bland før bladpersille drysses over til slutt. Smak evnt til med salt. 

 

Dressing: 

1-2 ss dijon sennep

saften fra 1/2 sitron 

2 fedd hvitløk, finhakket 

ca 2 dl god olivenolje 

1-2 ss balsamicoeddik eller annen god eddik

salt, pepper

 

Ha alt i et tett glass med lokk og rist til det blander seg.

 

IMG 9505

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English:

800 g brussel sprouts, sliced 

150 g bacon, in pieces 

200 g feta cheese, in pieces  

1 pomegranate 

4 red apples, in pieces

2 shallots, chopped 

1 handful leaf parsley, chopped  

Fry the bacon in a pan in the ovven for a coulpe of minutes. Put in the brussel sprouts, mix and fry for a couple of more minutes. Mix with apples, the onion and the feta cheese. Cut the pome granate in two and knock on the skin with a spoon to get the "seeds" out. Mix also this and the dressing with the sallad and have the parsley over before serving.  

Dressing: 

1-2 tablespoons dijon mustard

juice from 1/2 lemon 

2 garlic cloves, chopped

ca 0,2 litres good olive oil 

1-2 tablespoons balsamico vinegar 

salt, pepper

 

Have everything in a jam jar and shake it until blended. 

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