Roasted Brussels Sprout, Bacon and Shallot Salad with Warm Mustard Vinaigrette
Brussels Sprouts are a quintessential winter side dish that are perfect for feeding a crowd. However, the healthy, hearty Brussels don't always get the credit they deserve. To amplify the natural flavor of the vegetable I created a Brussels sprout, bacon and shallot side dish that is tossed with a bright, warm mustard vinaigrette. These miniature cabbage buds are loaded with vitamins c, k and b, and contain cancer fighting properties. Additionally they are flavorful, dense and versatile.
For this recipe I sliced the Brussels sprouts thinly and sautéed them in bacon fat with thinly sliced shallots. After lightly sautéing them, I tossed the bacon, Brussels and shallot mixture in a light and bright vinaigrette made of mustard, lemon juice, olive oil and red wine vinegar. The acid in the vinegar and lemon juice helps to cut through the fattyness of the bacon, making for a delicious and healthy winter side dish.
2lbs Brussels sprouts, cleaned and trimmed
2 medium shallots, sliced
1 package thick cut bacon
2 garlic cloves, minced
2 TBSPS olive oil
1 tbsp red wine vinegar
2 tsps lemon juice
1 tsp yellow mustard
1 tsp honey
Step 1: slice the Brussels sprouts about 1/8 inch thick, either using a chefs knife or a mandoline, set aside.
Step 2: Cook the bacon in a sauté pan over medium to low heat, until browned, crispy and cooked through. Set aside on paper towels to absorb grease. Once cooled, chop the bacon into about 1/2 inch pieces.
Step 3: Drain the bacon grease but reserve about 2 TBSPS. Sauté the shallots and Brussels sprouts in the remaining bacon grease over low to medium heat, until soft but not completely cooked through. Season with salt and pepper, add the garlic and sauté another 30 seconds.
Step 4: Toss in the bacon and remove from heat.
Step 5: In a bowl whisk together the mustard, honey, vinegar, lemon juice and oil. Lightly toss with the Brussels and bacon, and add more dressing as needed.
Serve warm and enjoy!