Almond Bacon Brussels Sprouts Salad
This almond bacon brussels sprouts salad can be eaten as a main or a side dish. Its sweet and tangy dressing will have you coming back for more!
Yesterday I finally got around to making/freezing the rest of the cookie dough for our Christmas cookies. We have dough for gingerbread cookies, sugar cookies, peanut butter blossoms, and chocolate chunk cookies. My poor kids were traumatized when they realized they’d have to wait a few more days to bake/enjoy the cookies. Instead of eating treats, we ran around the house doing chores and planning out our Christmas Eve/Christmas dinner menu. I’m still trying to simplify things as much as I can. I’d rather spend time playing and enjoying the time my husband has off from work then making an extravagant meal for 2 adults + two small children. I think for Christmas Eve we’re going to do a pork spoon roast with cinnamon apples, whipped potatoes and this brussels sprouts salad. I’m always trying to find new ways to use those little cabbage-like veggies, and this has been by far, my favorite.
You need a BIG handful of brussels sprouts. Clean them, shave them down and toss them with toasted almond slices and LOTS of bacon and shaved parmesan cheese.
Next grab a mason jar or small mixing bowl and make the dressing. I used minced shallot, grainy and smooth dijon mustard, apple cider vinegar, apple cider, maple syrup, olive oil, salt and pepper.
You can either screw the top on to the mason jar and shake it (highly suggest this method, it’s easy and mess-free), or you can vigorously whisk in the olive oil and emulsify it that way.
Toss the dressing and the salad together, let it rest in the refrigerator for 30 minutes, then serve! It’s super simple, crazy flavorful and a perfect side dish for holiday meals. This recipe is definitely a keeper!
- 4 dozen brussels sprouts
- 1 c. sliced almonds, toasted
- 6 slices cooked bacon, chopped
- ⅓ c. grated parmesan cheese
- For the dressing:
- 1 tbsp. finely minced shallot
- 1½ tsp. grainy dijon mustard
- ½ teaspoon dijon mustard
- 2 tbsp. pure maple syrup
- 2 tbsp. apple cider vinegar
- 2 tbsp. apple cider
- ¾ tsp. kosher sea salt
- ½ tsp. ground black pepper
- 3 tablespoon extra virgin olive oil
- Using a sharp chef's knife, cut thin ribbons of brussels sprouts (essentially shaving them) or with a mandoline and a cut-resistant glove, shave the brussels sprouts.
- Combine the brussels sprouts, almonds, bacon, and parmesan in a large serving bowl.
- In a mason jar or small mixing bowl, combine the shallot, dijon mustards, maple syrup, apple cider vinegar, apple cider, salt, and pepper. If using a mason jar, add the olive oil, place lid on and shake until creamy. If using a bowl, while whisking vigorously, slowly pour in the olive oil. Beat until creamy.
- Pour over salad, toss, and serve immediately or cover and refrigerate for 30 minutes before serving.
Recipe source: Life Made Simple