We love Brussels sprout salads but wanted a quicker approach than the tedium of pulling apart the leaves. The food processor slices each sprout nice and thin with lightning-fast speed.
Cooking Light NOVEMBER 2013
1. Slice Brussels sprouts in a food processor fitted with a slicing blade. Cook bacon slices in a skillet until crisp. Remove from pan; crumble. Add canola oil to drippings in pan. Stir in cubed country bread; sauté over medium-high 5 minutes or until crisp. Combine olive oil, vinegar, brown sugar, pepper, and kosher salt in a large bowl. Add Brussels sprouts; toss well. Top with croutons and bacon.
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