In only a few minutes, this simple and healthy brussels sprouts salad recipe comes together with a irresistible bacon vinaigrette. Serve warm and enjoy for a company-worthy side dish.
3/4 pound Brussels sprouts
6 slices applewood-smoked bacon
1/3 cup white wine vinegar
1 1/2 tablespoons maple syrup
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 cups chopped romaine lettuce
1/4 cup coarsely chopped pecans, toasted
How to Make It
With food processor on, drop Brussels sprouts through the food chute of food processor fitted with the slicer attachment. Transfer Brussels sprouts to a bowl.
Heat a large nonstick skillet over medium-high heat. Add bacon to pan; cook 5 minutes or until crisp, turning occasionally. Remove bacon from pan, reserving 2 tablespoons drippings in pan; set bacon aside. Reduce heat to medium-low; add vinegar and next 4 ingredients (through pepper), stirring well to combine. Add Brussels sprouts; cook 1 minute, stirring to coat. Cover and cook 2 minutes. Combine Brussels sprouts mixture and lettuce in a large bowl; toss until well combined. Sprinkle evenly with bacon and pecans. Serve immediately.
Absolutely delicious, and a fast and easy alternative to more traditional roasted brussels sprouts. Instead of trying to slice the sprouts myself, several local grocery stores offer the pre-shaved sprouts. I don't mind shaving/grating the lettuce myself, but the sprouts are so small I really didn't want to put them on the mandoline. This really cuts down on prep time, and provides a lighter texture to the salad, in my opinion.
This was a wonderful way to serve brussel sprouts (I usually just roast them). I suggest using the thinnest slicer attachments since the centers of the sprouts will remain too crisp while the rest is tender crisp. I also forgot the Romaine Lettuce, but it didn't need it.
This was really good (my fiance says brussel sprouts will never get a five). Since we're relatively new at eating brussel sprouts, we were concerned about these not being completely soft for the 2 minutes of cooking, so we roasted them before adding them to the dressing (quartered them and tossed with olive oil at 375 for 25 minutes). We didn't toast the nuts because we were lazy but they were a good addition to the nuttiness of the sprouts. We will definitely make this again but probably cut the brussel sprouts up even smaller so they mix more with the lettuce.
This is amazing! I served this as a side dish without the lettuce and also used baby Brussels sprouts cut in half. It disappeared to rave reviews. I served this with the Guinness-braised corned beef recipe from this sight, along with mashed potatoes and roasted carrots.
I was not a big fan of Brussels sprouts before, but I absolutely would make this again.
I served to company - the brussel sprouts separate from the romaine. The salad tastes better with the lettuce. If you like brussel sprouts, you will love this salad. It tasted great the second day too!