introduction
This Bacon And Brussel Sprout Salad mixes crisp shaved sprouts, salty bacon, nuts, and cheese for a fresh, bold side or main. Read on for an easy recipe and tips. For another quick bacon dish idea, try the Gorgonzola and Bacon Panini recipe.
why make this recipe
This salad is fast, full of texture, and tastes bright with citrus. It uses simple pantry items and cooks fast. It works for weeknights, potlucks, or a light lunch.
how to make Bacon And Brussel Sprout Salad
Make the dressing first, shred the sprouts, chop the nuts, and mix everything just before serving so the salad stays crisp.
Ingredients :
- 1 lemon
- 1 orange
- 1 large shallot, minced
- 1/2 cup olive oil
- Salt and pepper to taste
- 6 slices cooked bacon, crumbled or chopped
- 4 dozen brussel sprouts
- 1 cup almonds
- 1 cup grated Pecorino-Romano cheese
Directions :
- Cook and crumble the bacon.
- In a large bowl, squeeze the juice of the lemon and orange, then add the minced shallots. Pour in the olive oil in a steady stream while whisking to create an emulsion. Season with salt and pepper and refrigerate until ready to use.
- Using a mandoline, shave the brussel sprouts into thin slices to create a shredded texture. Rinse and dry them after slicing.
- In a food processor, pulse the almonds until coarsely chopped. In a large bowl, combine the sliced brussel sprouts with 3/4 of the chopped almonds, the grated Pecorino-Romano cheese, and the crumbled bacon. Toss to combine.
- Just before serving, toss the salad with the prepared dressing and sprinkle the remaining almonds, cheese, and bacon on top. If needed, add more olive oil and toss again to combine.
- Serve immediately or store in the fridge for 1 to 2 days.
how to serve Bacon And Brussel Sprout Salad
Serve cold or at room temperature. Garnish with extra cheese and almonds. It pairs well with roasted chicken or a slice of crusty bread.
how to store Bacon And Brussel Sprout Salad
Keep the salad in an airtight container in the fridge for 1 to 2 days. Store dressing separately if you want the sprouts very crisp longer.
tips to make Bacon And Brussel Sprout Salad
- Use a mandoline or sharp knife to slice sprouts thinly.
- Toast almonds lightly for more flavor.
- Make the dressing ahead and chill it.
- Add salt little by little since bacon and cheese are salty.
variation (if any)
Swap almonds for walnuts or pecans. Use Parmesan instead of Pecorino. Add dried cranberries for a sweet touch or a poached egg for a richer dish.
FAQs
Can I use frozen brussel sprouts?
No. Fresh sprouts shave thin and stay crisp. Frozen ones are too soft once thawed.
How long can I keep the salad?
Eat within 1 to 2 days for best texture and flavor.
Can I make this nut-free?
Yes. Omit the almonds or replace them with toasted seeds like pumpkin seeds.
Conclusion
For another version and more details, see the Pinch of Yum recipe for Bacon and Brussel Sprout Salad.