The mustard mop on the Brussels sprouts allows for a more flavorful char and provides a tart, sweet balance to their natural flavor. Tossing with bacon, cider vinaigrette, and herbs rounds out this hearty salad.
2 tablespoons apple cider vinegar
2 teaspoons honey
1 teaspoon fresh lemon juice
1/2 cup olive oil, divided
1 teaspoon kosher salt, divided
1 tablespoon Dijon mustard
1 teaspoon minced garlic
1/4 teaspoon black pepper
1 pound Brussels sprouts, trimmed and cut in half lengthwise
8 metal skewers
4 thick-cut bacon slices, cooked and crumbled
1/2 cup loosely packed fresh flat-leaf parsley leaves
How to Make It
Fit a grilling grate over the direct heat of glowing embers. Stir together the vinegar, honey, lemon juice, 1/4 cup of the oil, and 1/2 teaspoon of the salt in a small bowl. Set aside.
Stir together the mustard, garlic, pepper, and remaining 1/4 cup oil and 1/2 teaspoon salt.
Thread about 5 Brussels sprouts halves onto each skewer, spacing at least 1/2 inch apart. Brush the Brussels sprouts with the mustard mixture. Place the skewers on the grilling grate directly over the heat source, and grill until charred and tender, 6 to 7 minutes per side, brushing with the remaining mustard mixture about halfway through.
Remove the Brussels sprouts from the skewers, and toss with the crumbled bacon, parsley, and 2 to 3 tablespoons of the vinaigrette. Serve immediately with the remaining vinaigrette.
Hardy Brussels sprouts will fare much better on a camping trip than lettuce, making this an ideal salad to serve toward the end of the trip. They'll take up far less room in the cooler if you pluck them off the stem and halve them in advance.
Also appeared in:
Oxmoor House, , ,Coleman: The Outdoor Adventure Cookbook
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