Brussels Sprouts Salad With Pistachios And Warm Bacon Vinaigrette Recipes

BRUSSELS SPROUTS WITH BACON VINAIGRETTE

Brussels Sprouts with Bacon Vinaigrette image

I'd never tried Brussels sprouts until I made this salad. It won me over and even charmed my family. Bacon and apples spruce up the flavor. -Stephanie Gates, Waterloo, Iowa

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 12 servings.

Number Of Ingredients 7

Ingredients

3 pounds fresh Brussels sprouts
10 bacon strips, chopped
1 medium red onion, halved and thinly sliced
2/3 cup white wine vinegar
1/3 cup honey
1/4 cup Dijon mustard
2 medium apples, thinly sliced

Steps:

Trim Brussels sprouts. Using the slicing blade on a food processor or a knife, thinly slice sprouts. Transfer to a large bowl. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1/4 cup in pan., Add onion to drippings; cook and stir over medium-high heat until tender, 3-5 minutes. Stir in vinegar, honey and mustard. Cook and stir 1 minute. Add bacon and apples to Brussels sprouts. Drizzle with onion mixture; toss to coat. Refrigerate at least 3 hours before serving.

Nutrition Facts : Calories 166 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 274mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 5g fiber), Protein 6g protein.

BRUSSELS SPROUTS SALAD WITH PISTACHIOS AND WARM BACON VINAIGRETTE

Brussels Sprouts Salad with Pistachios and Warm Bacon Vinaigrette image

Brussels sprouts are rarely eaten raw, but they are amazing served this way. This salad is great served solo or as an accompaniment for pork chops, roast chicken, or even game meat. The fresh horseradish garnish is optional, but it lends a wonderful kick!

Yield SERVES 4TO 6

Number Of Ingredients 11

Ingredients

1 1/4 pounds brussels sprouts
6 thick slices bacon, cooked crisp and crumbled, fat drained and reserved
Extra-virgin olive oil, as needed
Freshly squeezed juice of 1 lemon
1 1/2 tablespoons sherry vinegar
1 small shallot, minced (about 1 tablespoon)
1 1/2 teaspoons minced garlic
1/4 teaspoon honey
Kosher salt
1/4 cup lightly chopped toasted pistachios
1-inch knob fresh horseradish, peeled (optional)

Steps:

Peel off and discard the darker outer leaves of the sprouts and trim any discolored areas from the stem ends. Cut the sprouts in half lengthwise, then slice them crosswise very thinly-about 1/16 inch. (Alternatively, you can use a food processor fitted with the slicer attachment, but the cuts will not be as clean.) Transfer to a large heatproof bowl, add the bacon, and set aside.
Measure 1/4 cup of the reserved bacon fat into a small pan and warm over low heat until liquified (if you don't have enough bacon fat, make up the difference with olive oil). Remove from the heat and whisk in the lemon juice, vinegar, shallot, garlic, honey, and 1/4 teaspoon salt. Drizzle the dressing over the brussels sprouts and toss well. Taste and season with more salt as necessary.
If you have time, let the salad sit out for 30 minutes or so before proceeding-in this time, the dressing helps the sprouts soften a bit.
Just before serving, top with the toasted pistachios; if using the horseradish, use a microplane grater to shave a little over the top as well.

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