Recipe: Perfect Warm Brussel Sprouts and Bacon Salad

Warm Brussel Sprouts and Bacon Salad. In a large saute pan over medium-high heat, cook the bacon until crispy. Transfer slices to a paper towel lined plate, reserve the bacon grease in the pan. Slicing or shaving raw sprouts keeps them firm enough to stand up to dressings for days in the fridge.

This will help steam the Brussels sprouts, cooking them faster. While the Brussels Sprouts are steaming, uncover and fluff the couscous with a fork… This shredded brussels sprout bacon salad has quickly become one of my favorites. It's quick, festive, and so delicious. You can have Warm Brussel Sprouts and Bacon Salad using 9 ingredients and 4 steps. Here is how you cook that.

Ingredients of Warm Brussel Sprouts and Bacon Salad

1. You need of brussel sprouts.
2. You need of bacon, chopped.
3. Prepare of red onion, chopped.
4. Prepare of garlic cloves.
5. It's of dill.
6. It's of salt.
7. You need of pepper.
8. You need of parsley.
9. It's of oil.

Shredded brussels sprouts, nutty manchego cheese, toasted hazelnuts, and juicy pomegranates, all tossed with a warm cider vinaigrette that's sweet and tangy. Every bite is bursting with flavor! Heat a large nonstick skillet over medium-high heat. Tilt the skillet to coat the bottom, then add the shaved Brussels sprouts.

Warm Brussel Sprouts and Bacon Salad instructions

1. Wash, clean, cut in half brossel sprout ---> put aside.
2. .
3. On large pan fry chopped onion and minced garlic + oil (medium heat) - 7 min ---> add chopped bacon ---> fry till satisfying crunchyness ---> add brossel sprouts fry 15 min.
4. Large plate + paper towel = get rid of extra oil and the salad cool down, add for flavor (salt, pepper, dill, parsley).

You want them to still have a bit of texture, so don't over cook them. This bacon and brussel sprout salad is so good! Thinly sliced brussel sprouts, crumbled bacon, Parmesan, almonds, and shallot citrus dressing. This simple seven-ingredient salad is packed with flavor thanks to a vinaigrette made from warm bacon fat, shallots, hazelnuts, honey, and sherry vinegar, with just a touch of extra-virgin olive oil. The Brussels sprouts leaves are cooked just long enough to give them some sweet, nutty char, but still retain a fresh green bite.