Typically, I roast brussel sprouts but this salad was intriguing. I sliced the brussel sprouts very thinly with my food processor and the flavor and texture were perfect. The sweetness of the apples, the crunchiness of the almonds, and of course the saltiness of the bacon, make this a declicious salad. I served it alongside pulled pork sandwiches. The leftover were still good for 1-2 days after making it. A new favorite salad!
Apple Bacon Brussel Sprouts Salad
INGREDIENTS:
- 4 slices bacon
- 8oz brussels sprouts, ends trimmed
- 1/4 cup Fisher Naturals whole almonds, roughly chopped
- 1 Tablespoons shallot
- 1/4 cup white balsamic vinegar (could use red wine vinegar)
- 1 Tablespoon honey
- 1 Tablespoon Dijon mustard
- salt and pepper
- 1 red apple, chopped (I like Pink Lady apples)
DIRECTIONS:
- Crisp bacon in a large skillet over medium heat then remove to a paper towel lined plate to drain. Reserve 3 Tablespoons bacon grease in skillet (add extra virgin olive oil if there’s not enough.) Chop or crumble bacon when cool enough to handle.
- Meanwhile, use the grating blade attachment on a food processor, mandolin, or very sharp knife to slice brussels sprouts very thin. Add to a large bowl with almonds and bacon then set aside.
- To the bacon grease, still over medium heat, add shallots then saute until tender, 2 minutes. Remove skillet from heat then whisk in vinegar, honey, dijon mustard, salt, and pepper (be careful, vinegar may spatter a bit.) Return skillet to heat then whisk until dressing is combined, 30 seconds. Pour over brussels sprouts mixture then toss well to coat. Taste and add salt and pepper if necessary. Add chopped apple then toss again to mix, and then serve. Serves 2-3 as an entree, 5-6 as a side.
Recipe from IowaGirlEats
Fork Lore 