"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Brussels Sprout Bacon Salad with Warm Cider Vinaigrette Recipe

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This recipe for Brussels Sprout Bacon Salad with Warm Cider Vinaigrette, by , is from The [Unofficial] Ketchum Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katie Susik

Category:
Category:

Ingredients:  
Ingredients:  
6 cup shredded Brussels sprouts (about one 12 ounce bag)
1 1/2 cup grated manchego or parmesan cheese
1/2 cup toasted hazelnuts or pecans, roughly chopped
1 1/2 cup pomegranate arils
6 thick cut slices bacon, chopped
1/3 cup extra virgin olive oil
1 medium shallot, thinly sliced
2 tablespoon apple cider vinegar
1 tablespoon apple butter or fig preserves
1 tablespoon fresh thyme leaves
1 teaspoon fresh orange zest
Kosher salt and black pepper
Pinch of crushed red pepper flakes

Directions:
Directions:
1. In a large salad bowl, combine the shredded brussels sprouts, cheese, hazelnuts, and pomegranate arils.
2. Cook the bacon in a large skillet over medium heat until crisp. Drain onto a paper towel. Wipe the skillet clean.
3. To make the vinaigrette. Heat the olive oil in the same skillet used to cook the bacon over high heat. When the oil shimmers, add the shallots, cook until fragrant, 2-3 minutes. Remove from the heat, let cool slightly. Add the apple cider vinegar, apple butter, thyme, and orange zest. Season with salt, pepper, and crushed red pepper flakes.
4. Pour the vinaigrette over the salad, tossing to combine. Top the salad with bacon. Serve warm or at room temperature.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20
Personal Notes:
Personal Notes:
Source: Half Baked Harvest

 

 

 

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