Bacon and Brussels Sprouts Salad

There is no doubt that Brussels Sprouts are a love it or hate it vegetable. My whole life, I heard people talk about how disgusting they were and jokes about moms making their kids eat them. I was never one of those kids. I’m not sure there was ever a Brussels Sprout in our house growing up. And if there was, mom spared us from them. But as an adult who had reached her thirties, I finally gave in to trying them when some of my co-workers couldn’t stop raving about them. I’ll admit I was nervous. I don’t like cabbage, and they are basically mini-cabbages, right?? Ugh. But I followed the co-workers’ roasting instructions precisely and I was pleasantly surprised. I tried again another time, didn’t cook them long enough, and was not has pleased. However, it made me realize that it’s all about how you cook them.

J turned up his nose at the mention of them, so I made them once and made a different side for him, but he opted to try them anyway. And he liked them. But only freshly made, not re-heated with leftovers the next day. So now if I decide to make them I do it on a Friday or Saturday when I don’t need to have leftovers for lunch.

When I came across this salad, I put it on the menu to have for lunch one day while J was at work. I posted a picture of it on Facebook and his initial reaction was, “Yuck, Brussels Sprouts are gross!” until I reminded him that he likes them, just not reheated, and that these were raw anyway. Smh. Silly man. He asked me if I saved him some, and since it made plenty I told him, “Of course I did!” but he never wound up eating any of it. Which is fine with me!

It was a nice, refreshing salad, and the Brussels and bacon were both a little crunchy and went well with the shallots and citrus-y vinaigrette. I’ll definitely be making this again.Oh, and I got to use the little slicer attachment on my food processor to slice the Brussels…even better!! I love kitchen gadgets 🙂

Bacon & Brussels Sprouts Salad

As seen on Pinch of Yum

Ingredients

1 lemon
1 orange
1 large shallot, minced
½ cup olive oil
salt and pepper
6 slices cooked bacon, crumbled or chopped
4 dozen Brussels sprouts
1 cup grated Parmesan cheese

Preparation

Cook the bacon in a skillet over medium heat until browned and slightly crispy. Remove to a paper towel-lined plate to drain and cool. Once cooled, crumble the bacon into bite-sized pieces.
Meanwhile, combine the lemon and orange juice into a large bowl with the shallots. Pour the oil into the bowl in a steady stream, whisking to form an emulsion (this can also be done in a blender or food processor if you don’t want to whisk by hand). Season generously with salt and pepper. Refrigerate until ready to use.
Trim the ends off of the Brussels sprouts and use a mandoline (or the nifty slicer attachment for your food processor!) to shave the Brussels sprouts into thin slices to make a shredded/slaw texture.
Add ¾ of the cheese and bacon to the shredded Brussels sprouts and toss to combine.
Just before serving, toss with the dressing and sprinkle remaining cheese and bacon over the top. Can be refrigerated for a couple of days, if there are leftovers.

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