Forget everything you thought you knew about Brussels sprouts! This mind-blowing salad is about to revolutionize your vegetable game with a magical combination of crispy bacon, sweet maple syrup, and perfectly shaved sprouts that will make even the pickiest eaters beg for seconds. Prepare to be amazed by a dish that turns humble Brussels sprouts into a culinary masterpiece that's both elegant and irresistibly delicious.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 cups Brussels sprouts, shaved
- 4 slices bacon, chopped
- 1/4 cup maple syrup
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
- 1/4 cup pecans, toasted
Instructions
- Begin by preparing the Brussels sprouts. Rinse them under cold water to remove any dirt or debris. Using a sharp knife or a mandoline, shave the Brussels sprouts into thin slices. Place the shaved Brussels sprouts in a large mixing bowl and set aside.
- Next, prepare the bacon. In a large skillet over medium heat, add the chopped bacon. Cook the bacon for about 5-7 minutes, stirring occasionally, until it becomes crispy and golden brown. Once cooked, use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain excess grease. Leave the bacon drippings in the skillet.
- In the same skillet with the bacon drippings, reduce the heat to low and add the maple syrup. Stir the syrup into the drippings, allowing it to warm up and combine with the bacon fat, which will create a rich and flavorful dressing.
- Next, add the apple cider vinegar to the skillet. Whisk the mixture together until it is well combined. Allow it to simmer for about 1-2 minutes to meld the flavors. Season the vinaigrette with salt and pepper to taste.
- While the vinaigrette is warming, toast the pecans. In a separate small skillet over medium heat, add the pecans and toast them for about 3-4 minutes, stirring frequently, until they are fragrant and lightly browned. Be careful not to burn them.
- Once the vinaigrette is ready, pour it over the bowl of shaved Brussels sprouts. Add the crispy bacon and toasted pecans to the bowl. Toss everything together gently until the Brussels sprouts are evenly coated with the warm maple bacon vinaigrette.
- Let the salad sit for a few minutes to allow the flavors to meld and the Brussels sprouts to slightly soften from the warmth of the vinaigrette. Taste the salad and adjust the seasoning with additional salt and pepper if necessary.
- Serve the salad warm or at room temperature. Enjoy this delicious Shaved Brussels Sprouts Salad with Warm Maple Bacon Vinaigrette as a delightful side dish or a light main course.
Tips
- Shaving Technique: Use a sharp mandoline or a very sharp knife to create thin, delicate Brussels sprout slices. The thinner the slice, the more the vinaigrette will coat each piece.
- Bacon Perfection: Cook bacon until it's crispy but not burnt. The rendered fat is crucial for creating the rich, flavorful vinaigrette.
- Toasting Nuts: Watch pecans carefully while toasting - they can burn quickly. Remove from heat as soon as they become fragrant and golden brown.
- Vinaigrette Timing: Pour the warm vinaigrette over the sprouts just before serving to slightly soften the vegetables and maximize flavor absorption.
- Make-Ahead Tip: You can shave the Brussels sprouts and prepare the bacon and pecans in advance. Assemble the salad just before serving to maintain the perfect texture.
- Customization: Feel free to substitute pecans with walnuts or add dried cranberries for extra flavor and texture.
Nutrition Facts
Calories: 176kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 10mg
