Some people see salad as a side dish, merely something they grudgingly eat to get to the main course. But this is a salad that you'll be hard pressed to just want to 'get' through. Even those who don't like Brussels Sprouts or vegetables for that matter, will enjoy this salad. It's surprisingly light but packed full of flavor. The sweet, sour and salty bacon dressing goes perfectly with the warm Brussels Sprouts and crispy bacon bits. The slightly wilted Brussels Sprouts are still crunchy and have the taste and texture similar to sauted cabbage. It's like a really good coleslaw, but better because it has bacon in it.
Now that I think of it, this salad would be amazing on a burger, just like coleslaw. Hmm... I'm going to whip up a batch for our next BBQ and pile it high on a burger with extra pickles. Absolutely delicious! Give this recipe a whirl.
Wilted Brussels Sprout Salad with Warm Bacon Dressing
(recipe from Cuisine at Home, Nov/Dec 2014)
Makes 12 servings
1 1/2 pounds Brussels Sprouts, ends trimmed, shredded
8 oz. thick sliced bacon, diced
1/4 cup shallots, diced
1/4 cup apple cider vinegar
1 T light brown sugar (I added an extra Tbsp of sugar)
1 T stone ground mustard (I used a Country Dijon)
salt and pepper, to taste
Shred Brussels Sprouts in a food processor or using a slicing blade.
Cook bacon in a large nonstick skillet until crisp. Transfer bacon to paper towels to drain. Drain all but 2T of bacon drippings.
Add shallots to the skillet. Cook over medium heat for 2 minutes. Deglaze skillet with vinegar, and whisk in brown sugar and mustard. Add Brussels Sprouts and bacon. Toss to wilt brussels sprouts, 2-3 minutes. Serve warm.
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