Shaved Brussels Sprouts Salad with Warm Bacon Vinaigrette

• 1 pound Brussels sprouts, trimmed and shaved thin
• 1/2 small red onion, thinly sliced
• 1/4 cup crumbled cooked bacon
• 1/4 cup toasted pecans, chopped
• 1/4 cup grated Parmesan cheese
• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• Honey to taste
• Salt and pepper to taste
• Optional: Fresh thyme leaves for garnish

Steps

1. 1 In a large bowl, toss together the shaved Brussels sprouts and sliced red onion.
2. 2 In a small saucepan, combine olive oil, apple cider vinegar, and Dijon mustard. Heat over medium heat until warm, then whisk in crumbled bacon until fat is rendered and bacon is crispy.
3. 3 Drizzle the warm bacon vinaigrette over the Brussels sprouts and toss to coat.
4. 4 Stir in toasted pecans and Parmesan cheese.
5. 5 Season with salt and pepper to taste.
6. 6 Garnish with fresh thyme leaves if desired and serve immediately.

Equipment

• Large bowl
• Vegetable peeler or mandoline slicer
• Small saucepan
• Whisk

Variations

• Add dried cranberries for a touch of sweetness.
• Include crumbled goat cheese instead of Parmesan for a tangy twist.

Substitutions

• Use walnuts in place of pecans.
• Substitute balsamic vinegar for apple cider vinegar for a richer flavor.

Pairings

• Grilled salmon
• Roasted root vegetables
• Warm quinoa salad

Nutrition

Tips

• For best flavor, let the salad sit for 10 minutes after tossing to allow the flavors to meld.
• To toast pecans, spread them on a baking sheet and bake at 350°F for 8-10 minutes, stirring occasionally.

Storage

Store in an airtight container in the refrigerator for up to 2 days. The vinaigrette may separate, so give it a good toss before serving.

Freezing: This salad does not freeze well due to the texture of the Brussels sprouts and the vinaigrette.

Serving Suggestions

• Serve alongside roasted chicken or a hearty beef stew for a complete meal.
• Pairs well with a crisp white wine or a hoppy IPA.

FAQ