Shaved Brussels Sprouts Salad With Bacon Vinaigrette Recipe 445

BRUSSELS SPROUT SALAD WITH BACON & PECANS

Steps:

• In a large bowl, toss together the Brussels sprouts, bacon, pecans and grated Parmesan cheese.
• In a small bowl, whisk together the lemon juice, maple syrup, olive oil, shallot, salt and pepper until thoroughly combined. You can also place the ingredients in a glass jar and shake well to combine.
• Pour the dressing over the salad and toss to ensure that all of the ingredients are evenly moistened.
• The salad can be served immediately, or refrigerated for up to 4 hours before serving (if making further in advance, see notes below). Top with shaved Parmesan before serving.

SHAVED BRUSSELS SPROUTS SALAD

Steps:

• For the vinaigrette: In a medium bowl, combine the lemon juice, orange juice and shallots. Let stand 5 minutes so the acidity in the juice can begin to break down the shallots. Whisk in the Dijon and honey until well combined. Slowly whisk in the oil until emulsified. Season aggressively with salt and add pepper.
• For the salad: Add the sprouts, apricots, hazelnuts and pecorino to the vinaigrette and toss to coat. The salad can be dressed 15 to 20 minutes in advance if you like more tender Brussels sprouts.

SHAVED BRUSSELS SPROUT SALAD

Steps:

• Whisk together the first 4 ingredients; gradually whisk in oil until blended., Place Brussels sprouts, onion and cherries in a large bowl; toss with dressing. Refrigerate, covered, at least 1 hour. Stir in pecans just before serving.

SHAVED BRUSSELS SPROUTS SALAD WITH BACON VINAIGRETTE RECIPE - (4.4/5)

Steps:

• To prepare the Brussels sprouts, using a mandoline, a very sharp knife, or the thinnest slicing blade on a food processor, very thinly slice the Brussels sprouts into fine shreds. Transfer to a serving bowl and, using your hands, fluff and separate the shreds. In a frying pan over medium heat, fry the bacon until brown and crisp and the fat renders, about 5 minutes. Using a slotted spoon, transfer the bacon pieces to a paper towel, then sprinkle over the salad. Discard all but ¼ cup of the hot bacon fat. Re-warm over medium then whisk in the grainy mustard, cider vinegar, and honey until well combined. Drizzle over the shaved Brussels sprouts and apples and season with salt and pepper. Toss gently and serve.

BACON, AVOCADO, & BRUSSELS SPROUT SALAD WITH LEMON VINAIGRETTE RECIPE BY TASTY

Steps:

• Slice the stems off the Brussels sprouts and cut each one in half, then thinly slice. Transfer the shaved sprouts to a medium bowl and break apart with your hands.
• To prepare the vinaigrette, juice the lemons into a small bowl and remove the seeds.
• Add the mustard, oregano, pepper, and salt. Whisk to combine.
• Slowly add the olive oil while continuing to whisk until evenly blended.
• Slice the avocado and remove the pit, then dice.
• Trim the ends of the scallions, then dice.
• In a large bowl, combine the Brussels sprouts and spinach.
• Add the avocado, bacon, scallions, Parmesan cheese, cranberries, and almonds.
• Pour the dressing evenly over the salad.
• Toss thoroughly until well mixed.
• Enjoy!