Brussels sprout waldorf salad with lamb bacon, apples, and pecorino
The classic Waldorf salad with an elegant twist
4
Serves
45 mins
Prep Time
2 hrs 30 mins
Cook Time
Recipe author
Kate Fay
If you’re looking for a salad to impress with, then look no further. This gorgeous Waldorf-style brussels sprouts salad is loaded with delicious lamb bacon, apples, and shaved Pecorino cheese. It has an easy English mustard dressing that helps cut through the fat of the bacon.
It's perfect for a lazy weekend lunch, or as a side with your main meal.
The lamb should be brined the day before cooking. Doing so provides a greater depth of flavour and gives them a lovely tender texture once they are cooked. It also allows you to keep the lamb ribs for longer. Once the ribs are brined, you can then braise them and store in the fridge for 3–4 days.
This sticky and succulent lamb rib recipe is perfect for entertaining a crowd and guaranteed to get your guests asking for more. Smoked paprika coating adds great colour and flavour to the ribs – which are delicious, whether they’re eaten with your fingers or with a fork.
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Ingredients
Waldorf Salad
10-15 pieces lamb bacon
To make your own, see lamb bacon recipe in method steps
100g walnuts
toasted or candied
500g Brussels sprouts
2 small red apple
sliced into thin, matchstick-sized, strips
3 celery stalks
peeled and sliced on the angle
100g pecorino cheese
shaved or grated
1 Tbsp olive oil
1 Tbsp butter
English Mustard Dressing
3 tsp English mustard
hot
100ml chardonnay vinegar
i
a pinch sea salt
a pinch sugar
300ml pouring cream
Lamb Brine
1 ½ Tbsp black peppercorns
1 ½ Tbsp coriander seeds
2 tsp fennel seeds
2 tsp cumin seeds
275g brown sugar
170g sea salt
flaky
1 Tbsp Himalayan pink salt
6 garlic cloves
smashed or sliced
sprigs fresh thyme
4 bay leaves
fresh
2 sprigs fresh rosemary
1 ½ Tbsp La Chinata smoked paprika bittersweet
1 tsp cayenne powder
4L water
cold
Method
Brining Method
To braise Lamb
To make Bacon
To make Salad
1
Preheat the oven to 180°C.
2
Using a fry pan that can also go in the oven, dry roast the black peppercorns, coriander seeds, fennel seeds and cumin seeds over a medium heat for 2–3 minutes.
Start Timer
3
Place the frying pan in the oven until the spices become fragrant (this will take about 4–5 minutes).
Start Timer
4
Remove the spices from the oven and add to a large pot along with 1 litre of water, the brown sugar, flaky sea salt and pink Himalayan salt.
5
Bring the brine mixture to the boil whisking to dissolve the salt and sugar. Once they are dissolved add the remaining ingredients.
6
Remove from the heat and add the remaining 3 litres of cold water and allow to cool to room temperature.
7
Place the lamb ribs in a plastic container (do not use a metal container), cover with the brine and marinate in the fridge for 24 hours.
8
Remove from the brine and cook the ribs using the braising method.
