My husband loves Brussels sprouts. Like, seriously, he could eat them every day, and in any way possible. It’s weird, really.
Me, on the other hand, I will eat them, but only in certain ways. I will not eat them steamed or boiled. It’s either roasted, fried, or raw for me please.
This salad is a perfect example of how they can be delicious when raw. Combined with bacon, toasted almonds, and a mustardy, citrusy dressing that is To. Die. For. Seriously, you will find yourself licking the spoon when you make the dressing.
The sprouts should be finely shredded for maximum impact. You want them to be able to soak up all that dressing so that every bite is bright and vibrant. Otherwise, you’ll find yourself chewing endlessly on kind of flavorless salad. Not good. So if you have a mandolin, now is the time to get it out. A sharp knife will do the trick too.
Serve this with whatever you want, even if you eat this and only this for lunch. Or dinner. Or a snack. It’s that good.
Ingredients:
4 slices bacon, cooked and crumbled
1 pound Brussels sprouts, cored and sliced as thin as you can get them
1/2 cup toasted almonds
1/2 cup Ava Jane’s Kitchen Avocado Oil
Juice and zest of 1 lemon
Juice and zest of 1 orange
1 teaspoon Dijon mustard
1 clove garlic, minced
1 small shallot, minced
Colima Sea Salt and black pepper, to taste
Directions:
Put the bacon, sprouts, and almonds in a large bowl and toss well.
Make the dressing by putting the remaining ingredients in a jar and shaking vigorously until well combined. Toss with the salad. Eat right away.
Easy to download PDF: Bacon and Brussels Sprout Salad
How do you core a brussels sprout?
Coring – removing the solid stem inside the brussels sprouts, before you slice them – is mostly important because doing it allows all the leafy layers in each sprout to separate and sort of fluff up in your salad. You can do it one of two ways, depending on your knife skills. If you have a sharp little knife, you can use the very tip of your knife to cut a little cone shape out of the base of each sprout, trying to take as much of the solid stem flesh out as possible. A somewhat less fussy way is to cut each sprout in half (or quarters, if it’s a big one) from top to bottom through the stem, then just cut the solid stem part away. You can then slice the stem pieces thinly and add them to the salad too, use them in a stir-fry or soup stock, or just toss them – your call! Either way, once you’ve got the cores out, you can proceed with the rest of the recipe and thinly slice the cored sprouts however you prefer: knife, mandoline, or food processor with a slicing blade. 👍
Mm sounds delicious..definitely going to make this 😁
It would be nice if your recipes could be printed in a condensed form.