Warm Brussels Sprout Salad

2025 Oct 2nd

Warm Brussels Sprout Salad

  • 1-2 strip Bacon (or to taste)
  • 1/4 Cups Shallot thinly sliced
  • 10 oz. Whole Brussels Sprouts
  • 2 tbsp Dried Cranberries
  • Parmesan Cheese
  • 1/4 cup Sliced Almonds toasted (Optional)

For the Maple Bacon Dressing

  • 1 tsp. rendered Bacon Fat
  • 2 tsp. Maple Syrup
  • 2 tsp. Dijon Mustard
  • 1 tsp. fresh Lemon Juice
  • 2 tsp Olive Oil
1. Prepare the Brussels Sprouts, Shallot, and Bacon. If you’re working with whole brussels sprouts, cut off the woody stem ends and discard. Thinly slice or “shred” the brussels sprouts carefully with a sharp knife or a mandoline. Thinly slice the shallot, then cut the bacon into 1/2″ pieces.
2. Toast the Almonds if using. Heat a large, non-stick pan over medium heat, and once it is hot, toast the sliced almonds for 5-6 minutes, tossing occasionally, until lightly browned and fragrant. Transfer the toasted almonds to a small bowl and set aside.
3. Cook the Bacon. Add chopped bacon to the pan. Cook for a few minutes, stirring occasionally, until the fat is mostly rendered (you'll continue cooking the bacon, so it shouldn't be crispy at this point).
4. Make the Dressing. Carefully spoon about a teaspoon of the rendered bacon fat to a clean small bowl to make the dressing. Stir the maple syrup, Dijon mustard, lemon juice, and a pinch of salt and pepper into the bowl with the rendered bacon fat until blended. Whisk in the olive oil until creamy.
5. Cook the Shallots and Bacon. Return the pan of bacon over medium heat. Once the pan is hot again, stir in the shallots with a pinch of salt. Cook for a couple of minutes until the shallots are softened and the bacon is crispy.
6. Cook the Brussels Sprouts. Add the shredded brussels sprouts to the pan with a drizzle of olive oil and a few cracks of black pepper. Stir the brussels sprouts into the bacon and shallots until coated and starting to turn a darker shade of green. Cook for 3-4 minutes until somewhat softened, then transfer the contents of the pan to a serving bowl or plate.
7. Toss with Dressing and Serve. Immediately toss the warm brussels sprouts with the dressing, toasted almonds and dried cranberries. Use a microplane to finely grate a chunk of parmesan cheese over the top, and serve.
Credit to A Flavour Journal Blog