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Brussels Sprouts Salad with Hot Bacon Dressing

Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Hands-on time 1 hr
Total time 1 hr
Yield Makes 6 servings
Whole Brussels sprout leaves make beautiful little salad greens. If pressed for time, slice the sprouts instead of peeling.


  • 2 pounds fresh Brussels sprouts
  • 1 large red apple (such as Honeycrisp), thinly sliced
  • 5 smoked bacon slices, cut into 1/2-inch pieces
  • 1/2 cup apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon kosher salt
  • 2 teaspoons honey
  • 1/2 teaspoon ground black pepper
  • 1 cup thinly sliced red onion
  • 1/2 cup olive oil
  • 1 1/2 tablespoons fresh lemon juice
  • 1 teaspoon sugar

How to Make It

  1. Remove and discard stem ends from Brussels sprouts; peel leaves, and place in a large bowl. Add apple slices.

  2. Place bacon in a single layer in a large cold skillet. Cook bacon over medium heat 4 to 5 minutes on each side or until crisp. Remove bacon, reserving drippings in skillet. Add cooked bacon to Brussels sprouts mixture.

  3. Add vinegar to skillet, and bring to a boil over medium heat, stirring to loosen browned bits from bottom of skillet. Boil 1 minute or until reduced to about 1/3 cup, stirring occasionally.

  4. Stir in mustard and next 4 ingredients. Add oil in a slow steady stream, stirring constantly, until blended. Remove from heat, and stir in lemon juice and sugar. Pour hot dressing over Brussels sprouts mixture; toss. Season to taste with salt and pepper; serve immediately.