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Recipe from Simpler Savory

The recipe

Bacon Brussels Sprout Salad

Prep
20 min
Cook
15 min
Total
35 min
Servings
6 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 6 servings.

calories
380

2× the original author values. Recipe yield: 6 servings.

calories
760

3× the original author values. Recipe yield: 6 servings.

calories
1140
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 1.5 lb brussels sprouts — trimmed and very thinly sliced (shaved)
  • 8 oz thick-cut bacon — cut into small lardons
  • 1 shallot — finely chopped
  • 1 clove garlic — minced
  • 1/2 cup parmesan cheese — shaved or finely grated, plus more to taste
  • 1/2 cup almonds or pecans — toasted and chopped
  • 1/3 cup dried cranberries or chopped dates — optional; or use pomegranate arils
  • freshly ground black pepper — to taste
  • red pepper flakes — pinch, optional
  • 2 tbsp bacon drippings — reserved from skillet
  • 2 tbsp extra-virgin olive oil
  • 1 lemon — zest and 3 tbsp juice
  • 2 tsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1/2 tsp kosher salt — plus more to taste
  • 1/2 tsp granulated sugar or honey — optional, to balance acidity

Instructions

  1. Trim and very thinly slice the brussels sprouts using a food processor, mandoline, or sharp knife; add to a large mixing bowl.
  2. In a dry skillet over medium heat, toast almonds or pecans until fragrant and lightly browned, about 5 minutes; transfer to a plate to cool.
  3. Cook bacon lardons in a wide skillet over medium heat until mahogany and crisp, 7–9 minutes; transfer to a paper towel–lined plate, reserving about 2 tablespoons drippings in the pan.
  4. Return skillet to medium-low; add chopped shallot and a pinch of salt and cook until translucent, 2–3 minutes. Stir in garlic for 30 seconds until fragrant, then remove pan from heat to cool slightly.
  5. Into the warm skillet, whisk in lemon zest and juice, Dijon, apple cider vinegar, olive oil, and reserved bacon drippings until slightly opaque and emulsified. Taste and season with salt and a pinch of sugar or honey if needed.
  6. Pour the warm dressing over the shaved sprouts and toss with tongs until evenly coated and just slightly wilted.
  7. Add crispy bacon, toasted nuts, and Parmesan; toss to combine. Mix in dried cranberries or dates if using.
  8. Finish with freshly ground black pepper and a pinch of red pepper flakes to taste. Adjust with more lemon or a splash of vinegar if needed.
  9. Let the salad rest 5–10 minutes for flavors to meld, then serve slightly warm or at room temperature.
  10. For best texture when prepping ahead, store sprouts, dressing, bacon, and nuts separately and combine just before serving.

Notes

Storage: Refrigerate in an airtight container for up to 3 days. For best crunch, store nuts and cheese separately and add just before serving. If prepping ahead, keep dressing, bacon, and shaved sprouts in separate containers; toss together right before eating. To revive, add a squeeze of lemon and a drizzle of olive oil; re-crisp bacon briefly in a dry skillet if desired.

Source: https://simplersavory.com/brussels-sprout-salad/