Simple Cooking - Warm Brussels Sprout Salad with Bacon Vinaigrette
By Anthony Todd in Food on Dec 17, 2009 7:00PM
After about a year of cooking exactly the same Brussels Sprout recipe (which is delicious) we needed some variety. We wanted to keep the combination of bacon and sprouts, which is delectable, but add in something new - and preferably cut the cooking time down from the hour-plus that roasting them requires.
On a couple of recent meals out, we've spotted bacon vinaigrette on dinner menus - something which sounded tasty but that we'd never tried at home. Add some apples, a bed of lettuce and some garlic and suddenly we had a delicious new recipe that we can't stop eating.
Warm Brussels Sprouts Salad with Bacon Vinaigrette
1 lb. Brussels Sprouts
3 tbsp olive oil
4 strips of bacon, sliced into matchsticks
4 cloves of garlic, chopped
3 tbsp apple cider vinegar
1 tbsp Dijon mustard
1 head Boston lettuce, washed and torn into pieces
1 apple, preferably Fuji or Honeycrisp
In a small skillet, fry the bacon over medium-high heat until all the fat is rendered. Drain the fat into a small bowl, and put the crispy bacon bits onto a plate lined with paper towels.
Prep the sprouts - cut off the root ends, and then cut them in half lengthwise, removing any unappetizing outer leaves. In a large pan, heat the olive oil and garlic over medium-high heat. Saute for 30 seconds, then add the cut up sprouts. Saute for 4-5 minutes, until the sprouts are barely tender. Remove from the pan and put in a paper towel lined bowl. Core and dice the apple.
In a large mixing bowl, combine the reserved bacon fat, the cider vinegar, the Dijon mustard and a generous pinch of salt. Whisk to combine. Then, add the sprouts, lettuce and apples and toss to coat. Add a generous grind of black pepper. Put the salad onto plates and sprinkle with the bacon bits.