We love our brussel sprouts… try them in this fall inspired dish for dinner tonight: Crispy Brussel Salad with Warm Bacon Vinaigrette!
Crispy Brussel Salad with Warm Bacon Vinaigrette
- 2lbs brussel sprouts
- 1 lb bacon
- 3 tsp dijion mustard
- 1/2 cup seasoned rice wine vinegar
- 6 tbsp bacon fat
- 4 tbsp raw sugar
- 5 oz candied pecans
- Salt to taste
Cook bacon until crisp. Remove bacon from pan and drain on paper towel. Reserve fat. Chop candied pecans and bacon; set aside. Remove ends from brussel sprouts slice thinly. Add 3 tbsp of your bacon fat to a cast iron pan and heat to medium high. If you are using a smaller pan you are going to want to do this in two batches. Add the shaved brussel sprouts to the pan and sprinkle with salt. After one minute reduce the heat to medium and resist the urge to stir or disturb the pan just yet. Allow to brown for another two minutes, then stir and cook for another 5-6 minutes until leaves are tender with some crispness and char. In a small mixing bowl add dijon mustard and slowly stream 3 tbsp of bacon fat while constantly whisking to create an emulsion. Then add your sugar and rice wine vinegar and whisk until combined. Microwave for 30-60 seconds until dressing is warmed and sugar is dissolved. Transfer brussels to a large mixing bowl and toss with desired amount of dressing. Taste for seasoning and transfer to serving dish. Top with candied pecans and bacon. Enjoy!
