Recipe courtesy of Tia Mowry
Brussels Sprout Salad with Bacon and Pecans
Total:
45 min
Active:
45 min
Yield:
10 to 12 servings
Level:
Easy
Total:
45 min
Active:
45 min
Yield:
10 to 12 servings
Level:
Easy
Total:
45 min
Active:
45 min
Yield:
10 to 12 servings
Level:
Easy

Ingredients

Dressing:
  • 6 slices applewood-smoked bacon
  • 1 large shallot, finely chopped 
  • 2 tablespoons sherry vinegar 
  • 1 tablespoon honey 
  • 1 tablespoon whole-grain mustard 
  • Kosher salt and freshly ground black pepper
  • 1/2 cup extra-virgin olive oil 
Dressing:
  • 6 slices applewood-smoked bacon
  • 1 large shallot, finely chopped 
  • 2 tablespoons sherry vinegar 
  • 1 tablespoon honey 
  • 1 tablespoon whole-grain mustard 
  • Kosher salt and freshly ground black pepper
  • 1/2 cup extra-virgin olive oil 
Salad:
  • 2 pounds Brussels sprouts, thinly sliced
  • 1 cup pecans, chopped and toasted 
  • 1 cup shaved Parmesan
Salad:
  • 2 pounds Brussels sprouts, thinly sliced
  • 1 cup pecans, chopped and toasted 
  • 1 cup shaved Parmesan

Directions

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.

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.)

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:

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.

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.)

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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