Bacon and Brussels Sprout Salad
When thinking about what to serve with a bacon and Brussels sprout salad, a few ideas pop into my mind. You could pair it with grilled chicken or salmon
Print
Pin
Rate
Servings: 14
Calories: 320kcal
Equipment
- Skillet
Ingredients
- 4 dozen fresh Brussels sprouts halved: These little green beauties are the stars of the plate.
- 6 slices thick-cut cooked bacon chopped: This provides necessary crunch and savory depth.
- 1 cup whole roasted almonds: They add both texture and a nutty flavor.
- 1 large shallot finely minced: This gives the salad a mild onion flavor without overpowering it.
- 1/2 cup extra virgin olive oil: Quality matters here; this is the base for your dressing.
- 1 fresh lemon zested and juiced: The citrusy brightness is essential.
- 1 sweet orange juiced: It enhances the sweetness and balances the dish.
- 1 cup finely grated Pecorino-Romano cheese: This adds that delightful umami flavor.
- Sea salt and freshly cracked black pepper to taste: Simple but effective seasoning.
- 1 teaspoon honey optional: Just a hint for those who enjoy a sweeter touch.
- 1/2 teaspoon crushed red pepper flakes optional: A great way to add a touch of heat.
Instructions
Step 1: Prepare the Brussels Sprouts
- Start by washing the Brussels sprouts thoroughly. Cut off the tough stem end and slice them in half from top to bottom. Think about how each piece will look in the bowl; uniformity adds to the appeal. Once done, set these aside in a large mixing bowl.
Step 2: Cook the Bacon
- In a large skillet over medium heat, cook your bacon until it reaches that perfect, crispy texture. Once it's done, remove it and place it on a paper towel to absorb excess grease. Don’t toss that rendered fat just yet; we’re going to utilize that flavor.
Step 3: Sauté the Shallots
- In the same skillet, using the bacon drippings, add your minced shallots. Sauté these until they’re soft and translucent, which should take about 3-5 minutes. This step infuses the shallots with that savory bacon flavor.
Step 4: Roast Brussels Sprouts
- Preheat your oven to 400°F (200°C). Toss the halved Brussels sprouts in a mixing bowl with olive oil, salt, and pepper until they’re well-coated. Spread them out on a baking sheet in a single layer. Roast for about 20-25 minutes or until they are golden and crisp, giving them a good stir halfway through cooking.
Step 5: Combine Ingredients
- Once the Brussels sprouts are roasted, mix them with the crispy bacon, sautéed shallots, and whole roasted almonds in your mixing bowl.
Step 6: Make the Dressing
- In a small bowl, whisk together the lemon juice, orange juice, and zest. Slowly drizzle in the olive oil while whisking to combine. Season with salt, pepper, and honey if you're using it.
Step 7: Assemble the Salad
- Pour the dressing over the salad and gently toss everything together, ensuring that every bit of Brussels sprout and bacon is coated in that heavenly dressing. Lastly, sprinkle the grated Pecorino-Romano cheese on top for garnish.
Notes
- Use fresh vegetables: Always go for fresh Brussels sprouts and try sourcing them locally.
- Choose quality bacon: Thick-cut bacon crisps up better and adds more substantial flavor.
- Experiment with nuts: Feel free to swap almonds for walnuts or pecans based on preference.
- Customize the cheese: If you prefer a different cheese, feta or grated Parmesan can work wonders.
- Add seasonal veggies: Think about tossing in some roasted butternut squash for added sweetness in fall.