Brussels Sprouts Salad With Warm Bacon Vinaigrette Recipes

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.

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.