Warm Brussel Sprout Salad With Bacon & Parsnip Chips!

Bloody Hell, this salad is the dogs bollocks!  So to speak. . .

Crispy bacon and parsnip chips, with shaved brussel sprouts, spinach and salad greens!  Yummers....

Recipe for four:

1 packet of bacon, cut into small strips
2 parsnips, peeled and thinly sliced
8 brussel sprouts, shaved or thinly sliced
4 eggs, boiled for 7 minutes, shells removed and halved lengthwise
1/2 pound of cleaned baby spinach
1/2 pound of robust salad greens
S&P
pinch of chili flakes
pinch of cayenne
sherry vinegar
olive oil

First, brown the bacon strips in a little olive oil and set aside.  Do the same with parsnips using the bacon fat to cook them in.

Place about half of the fat into a stainless steel bowl.  Add a good few dashes of sherry vinegar, s&p, cayenne, chili flakes and a little more olive oil.  Put the bowl on the stove over medium low heat.  When the vinegar has blown off its acid add the bacon and parsnips.  Toss and then add the greens!

Cook them until they are wilted a tiny bit, then plate, adding the egg halves!  It's that easy. . .

Bon Appetit!  Chef Hobbes