BRUSSELS SPROUTS WITH BACON DRESSING
This creative uncooked Brussels sprouts recipe has a great contrast between the raw, crunchy vegetable and the rich, smoky bacon dressing.
Provided by Chef John
Categories Side Dish Vegetables Brussels Sprouts
Time 24m
Yield 4
Number Of Ingredients 8
Steps:
- Slice each Brussels sprout in half, cut each half into into strips, and discard the cores. Transfer to a large bowl.
- Heat vegetable oil in a skillet over medium heat. Cook and stir bacon until browned and crisp, 8 to 10 minutes. Stir in cider vinegar, lemon juice, and brown sugar. Season with salt, black pepper, and cayenne pepper to taste. Increase heat to high and boil for 1 minute.
- Pour hot bacon mixture over the bowl of Brussels sprouts and toss to coat completely. Season with salt and black pepper to taste.
Nutrition Facts : Calories 171.3 calories, Carbohydrate 19.7 g, Cholesterol 10.2 mg, Fat 7.7 g, Fiber 5.4 g, Protein 8.2 g, SaturatedFat 1.9 g, Sodium 290.8 mg, Sugar 9.8 g
SHAVED BRUSSELS SPROUTS SALAD WITH BACON VINAIGRETTE RECIPE - (4.4/5)
Provided by á-25252
Number Of Ingredients 7
Steps:
- To prepare the Brussels sprouts, using a mandoline, a very sharp knife, or the thinnest slicing blade on a food processor, very thinly slice the Brussels sprouts into fine shreds. Transfer to a serving bowl and, using your hands, fluff and separate the shreds. In a frying pan over medium heat, fry the bacon until brown and crisp and the fat renders, about 5 minutes. Using a slotted spoon, transfer the bacon pieces to a paper towel, then sprinkle over the salad. Discard all but ¼ cup of the hot bacon fat. Re-warm over medium then whisk in the grainy mustard, cider vinegar, and honey until well combined. Drizzle over the shaved Brussels sprouts and apples and season with salt and pepper. Toss gently and serve.
BRUSSELS SPROUTS SALAD WITH WARM BACON VINAIGRETTE
I love Brussels sprouts, and love finding new ways to enjoy them!
Provided by Lynette !
Categories Salads
Time 30m
Number Of Ingredients 9
Steps:
- 1. Slice your brussels sprouts into thirds (fourths if they are large).
- 2. Heat a large nonstick skillet over medium-high heat. Add the bacon to the pan; cook 5 minutes or until crisp, turning occasionally. Remove the bacon from the pan, reserving 2 tbsp drippings in the pan; set the bacon aside; break into pieces when cool.
- 3. Reduce the heat to medium-low; add the vinegar and next 4 ingredients (through the black pepper), stirring well to combine. Add the Brussels sprouts; cook for 1 minute, stirring to coat. Cover and cook an additional 2 minutes.
- 4. Combine the Brussels sprouts mixture and lettuce in a large bowl; toss until well combined. Sprinkle evenly with the bacon and pecans. Serve immediately.
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- With food processor on, drop Brussels sprouts through the food chute of food processor fitted with the slicer attachment. Transfer Brussels sprouts to a bowl.
- Heat a large nonstick skillet over medium-high heat. Add bacon to pan; cook 5 minutes or until crisp, turning occasionally. Remove bacon from pan, reserving 2 tablespoons drippings in pan; set bacon aside. Reduce heat to medium-low; add vinegar and next 4 ingredients (through pepper), stirring well to combine. Add Brussels sprouts; cook 1 minute, stirring to coat. Cover and cook 2 minutes. Combine Brussels sprouts mixture and lettuce in a large bowl; toss until well combined. Sprinkle evenly with bacon and pecans. Serve immediately.
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