Ingredients
1 1/2 pounds brussels sprouts
1/2 fennel bulb
1/2 kale bunch
1 lemon
2 tablespoons whole-grain mustard
1/4 cup grape seed or canola oil
1 teaspoon salt
6 slices of bacon
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Sweet anise flavor — Italian sausage, five spice, seed crust
Complete guide to curing, smoking, sausage making
Weighted press for flat bacon, smash burgers, panini contact
Record your recipes and experiments — organized cooking journal
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Trim off a bit of the base of each sprout, then peel off any tougher browning outer leaves. Thinly shred the brussels sprouts using a mandoline, a food processor using the slicing blade or with a knife. Place in a large bowl. Trim off the fennel stalks and cut it in half. Trim the bottom and middle root of the fennel and peel off any browning outer layers. Thinly slice 1/2 of the bulb using a mandoline or with a knife. Place in the bowl. Cut away the stems of the kale leaves. Roll all the prepped leaves together and slice into thin strips. Add to the bowl. In a jar, juice the lemon, add the mustard, oil and salt and whisk to combine. Pour the dressing on top of the vegetable and toss thoroughly. Leave it in the fridge for an hour or overnight. I do this at the last minute because I want the bacon to be crispy when I serve this dish. Slice the bacon into approximately 2cm pieces. Cook the bacon in a skillet or a pan over medium heat until crispy. Drain and reserve the fat. Top the brussels slaw with the bacon and if you want, which I highly recommend, drizzle some of the reserved fat on top of the dish. Taste and adjust saltiness as needed, especially if you made it the day before.