I had some amazing brussels sprouts over the weekend. Who would’ve thought the one vegetables that I hate as a kid (oh… and lima beans, but I still hate them), would now be one of my most favorite.
I think they are so versatile and when all else fails, if you just roast them with some olive oil for a long time, and season with some salt and pepper, you have the most amazing side dish for any meal.
I wanted to switch it up and instead of doing a roasted version or a shaved salad, I could fuse the two and create a brussels sprout salad with hot bacon vinaigrette. These brussels sprouts have the crunch of a raw salad with the elevated flavors from the hot bacon vinaigrette, that you might get from roasting them in the oven.
I’m especially loving this because it comes together so easily and can either be serve as a side or topped with some grilled chicken or portobello mushroom to make it your main course.
Another good thing, although this salad is best eaten fresh after you’ve just made it, you can easily refrigerate leftovers and throw it in a saute pan the next day to make a sauteed brussels sprout side. It won’t have the same crunch as the salad, but it will taste as insanely good as the first time.
Plus, who doesn’t need another brussels sprout recipe in their repertoire.
- 1 pound brussels sprouts, cleaned and ends trimmed and shaved
- 9 ounces thick-cut smoked bacon
- 1 medium shallot
- ½ cup red wine vinegar
- 1½ teaspoons packed brown sugar
- 1 teaspoon Dijon mustard
- salt and pepper, to taste
- ¾ cups toasted pecans, coarsely chopped
- Working in small batches, place brussels sprouts in feed tube of a food processor fitted with thin slicing disk and slice. Set aside.
- Heat a large frying pan over medium heat. Add the bacon, and flip, until both sides are brown and crispy.
- Drain on a paper towel lined plate. Once cool, coarsely chop.
- Discard all but about 3 tablespoons of the fat from the pan and with the remaining grease, add the shallot and cook until fragrant.
- Whisk in the vinegar, brown sugar and Dijon mustard.
- Add brussels sprouts, season with salt and pepper, and toss to skillet until all brussels sprouts are covered with vinaigrette and just slightly warm.
- Remove from heat immediately and place in serving bowl. Top with reserved chopped bacon and toasted pecans.
- Season with additional salt and pepper, if needed, and serve immediately.