Recipe courtesy of Tia Mowry

Brussels Sprout Salad with Bacon and Pecans

Getting reviews...
  • Level: Easy
  • Total: 45 min
  • Active: 45 min
  • Yield: 10 to 12 servings
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Ingredients

Dressing:

Dressing:

Salad:

Salad:

Directions

  1. For the dressing: Cook the bacon in a large skillet over medium heat until crisp and cooked through. Drain on a paper-towel-lined plate, then chop and set aside. Spoon 3 tablespoons of the rendered bacon fat into a small bowl.
  2. Add the shallots, vinegar, honey, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper to the bowl with the bacon fat. Whisk until combined. Add the olive oil in a steady stream, while whisking. (The dressing should look creamy and thick.)
  3. For the salad: Add the Brussels sprouts, pecans and the chopped bacon to a large bowl. Add the dressing, and toss. Plate the salad on a platter, top with the Parmesan, and serve.

Salad:

  1. For the dressing: Cook the bacon in a large skillet over medium heat until crisp and cooked through. Drain on a paper-towel-lined plate, then chop and set aside. Spoon 3 tablespoons of the rendered bacon fat into a small bowl.
  2. Add the shallots, vinegar, honey, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper to the bowl with the bacon fat. Whisk until combined. Add the olive oil in a steady stream, while whisking. (The dressing should look creamy and thick.)
  3. For the salad: Add the Brussels sprouts, pecans and the chopped bacon to a large bowl. Add the dressing, and toss. Plate the salad on a platter, top with the Parmesan, and serve.

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