Shredded Brussels Sprout Salad Recipe
This Shredded Brussels Sprout Salad Recipe 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.
Servings: 4
Equipment
- Mandoline (optional)
Ingredients
- 2 lbs Brussels sprouts, thinly sliced
- 1 small shallot, thinly sliced
- ¼ cup shelled sunflower seeds
- ½ cup grated Asiago cheese*
- 8 strips of bacon, chopped
- 3 tablespoon country Dijon mustard, such as Grey Poupon
- 4 tablespoon apple cider vinegar
- 2 tablespoon honey
- 1 tablespoon olive oil
- additional shaved Asiago cheese, for serving
- salt and freshly ground black pepper, to taste
Instructions
- 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, season with salt and pepper, and toss to coat. Top with remaining bacon and shaved asiago and serve warm. Note: Asiago could be subbed for parmesan, feta, or sharp provolone.