Shaved Brussels Sprout Salad with Warm Bacon Vinaigrette and Asiago Cheese
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This Brussels sprout salad with warm bacon vinaigrette and asiago cheese is easy enough to throw together on a busy weeknight, and doesn’t wilt- so it’s great leftover for lunch, or to bring to potlucks and BBQs.JUMP TO RECIPE
While not what I am known for cooking amongst friends and family, one of my favorite dishes to prepare is a great salad. Whether it’s an indulgent salad like my Cornmeal Crusted Buffalo Shrimp Salad, a super simple Caprese, or just a classic tossed salad, the possibilities are endless. Salads are anything but boring, and if done well, carry a multitude of flavors and textures so your taste buds are never bored.
For this Brussels Sprout Salad, thinly sliced Brussels sprouts, assertive asiago cheese, salty sunflower seeds, tangy shallots and crisp bacon are tossed in a quick tangy, smoky, mustardy vinaigrette for a salad balanced and hearty enough to be a meal, but light enough to be served as a side dish. I love to serve this salad for lunch, or as a great side dish for brunch.
Can I use a different cheese in the Brussels Sprout Salad?
Yes. I would suggest another dry cheese such as sharp provolone, parmesan or feta. You could even leave the cheese out entirely for a lower calorie option.
To Mandoline or not to Mandoline?
This depends on your level of comfort with the equipment. While a Mandoline will give you perfect thin shredded Brussels sprouts, you must be VERY careful using one. For that reason (and because if you look up “clutz” in the dictionary, there is a picture of my face), I often opt to (still being extra careful) shave the Brussels sprouts as thinly as possible, using a very sharp chef’s knife.
Brussels Sprout Salad with Warm Bacon Vinaigrette and Asiago Cheese
- Mandoline (optional)
- 2 lbs Brussels sprouts, thinly sliced
- 1 small shallot, thinly sliced
- 1/4 cup shelled sunflower seeds
- 1/4 cup grated Asiago cheese*
- 6 strips of bacon, chopped
- 2 tbsp country Dijon mustard, such as Grey Poupon
- 3 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tbsp olive oil
- additional shaved Asiago cheese, for serving
- Prep your produce: Clean and thinly slice the Brussels sprouts and shallots either with a Mandoline or sharp chef’s knife, and add to a large mixing bowl.
2. Add sunflower seeds and shredded cheese to the bowl, and toss to combine.
3. Cook the chopped bacon in a small frying pan over medium low heat until crisp and remove from pan to drain, reserving fat in the pan. Allow to cool 5 minutes.
4. After the bacon pan drippings have cooled- keeping about 2 tbs in the pan, turn the heat back to low, and add in the mustard, apple cider vinegar, olive oil and honey, and whisk to combine. Continue to cook over low heat, stirring occasionally for 2-3 minutes, or until slightly thickened. Once thickened, add half of the bacon to the pan and stir. Pour warm dressing over salad and toss to coat. Top with remaining bacon and shaved asiago and serve warm.
Asiago could be subbed for parmesan, feta, or sharp provolone.
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