DukesHill Ingredients
200g bacon, chopped 1 cm strips
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Regular price £0.00 Sale price £7.50
Other Ingredients
2 tbsp olive oil
300g Brussel sprouts
200g kale, chopped
2 sticks celery, sliced
150g Stilton, crumbled
2 tbsp pine nuts, toasted
1 tbsp Balsamic vinegar
6 tbsp sultanas
1 tbsp red wine vinegar
6 tbsp olive oil
Pinch of salt
freshly ground black pepper

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Rated 5 stars by 1 users

The kale gives this salad lots of texture and the combination of the bacon, greens and Stilton with the plump sultanas in their dressing makes for a really tasty, satisfying salad.
Category Lunch
Serving 3-4
Prep Time 20 minutes
Cook Time 22 minutes


  1. Step 1 Start by making the dressing. Mix the two vinegars and sultanas together. Leave in a bowl at room temperature for 6 hours minimum, preferably overnight to allow the sultanas to plump up evenly.

  1. Step 2 Add the oil and seasoning to the sultanas and whisk thoroughly.

  1. Step 3 Par cook the sprouts by boiling them in salted water for 10 mins. Drain.

  1. Step 4 Meanwhile heat the oil in a heavy based pan over a medium heat and cook the bacon until golden, approximately 4-5 minutes.

  1. Step 5 Remove the bacon and using the same pan cook the celery and blanched sprouts for 5 mins. Finally return the bacon to the pan with the kale for 2 minutes. Remove from the heat and stir through half the Stilton and the dressing.

  1. Step 6 Serve immediately on a platter with the rest of the Stilton scattered over and the toasted pine nuts sprinkled on top.

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