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Brussels Sprouts Salad with Warm Bacon Dressing….you know, like spinach salad with warm bacon dressing?! Like that salad only with crunchy shredded Brussels Sprouts!!!! YES PLEASE!!!
I have always loved spinach salad with warm bacon dressing – the warm salty, smoky dressing, the creamy hard boiled eggs, the zesty red onions, the raw mushrooms sliced paper thin, and of course the crunchy bacon crumbled on top! BUT I never really enjoyed the slightly wilted spinach. I mean, I like spinach BUT anytime a lettuce is slightly wilted or soggy…YUCK! I can’t handle it! I’m pretty sure I only ate spinach salad with warm bacon dressing because of the rest of the delicious goodies on the it.
Solution: Shredded Brussels sprouts!!!!! They are hearty enough to not become all nice and warm with that bacon dressing but not like spinach which becomes mushy and gross. SORRY spinach, I still love you for all of my other fresh salad needs! Shredded Brussels Sprouts are simply crunchy papery-thin pieces of heaven. Texture in a salad is EVERYTHING, don’t you agree?! Thus my Brussels Sprouts Salad with Warm Bacon Dressing was born!!!
So about the warm bacon dressing – because that’s pretty much what this salad is all about anyways. YES the base of the dressing is bacon grease left over from the bacon strips that we fry up in the pan first.That Smoky, bacon-y, salty goodness is mixed with some tangy red wine vinegar, Dijon mustard for depth, a touch of honey for sweetness, a pinch of red pepper flakes for a little kick, and of course a little garlic. We whisk that all together in the pan once the bacon is cooked and removed, then throw the shredded Brussels sprouts in the pan to coat them with the yummy dressing and allow them to get warm and wilt a little. Now, if you’re nervous about using the bacon fat for the dressing don’t be, it’s simple replacing the olive oil we would use in other dressings – okay, okay maybe bacon grease isn’t the most healthy fat BUT this isn’t a salad you make every single day. Besides we’ve got balance with the healthy Brussels sprouts and don ‘t forget about all that flavor the bacon provides – WORTH IT!!!
Once the Brussels sprouts have wilted all you do to finish off this delightful Brussels Sprouts Salad with Warm Bacon Dressing is to top it with the hard boiled eggs, crumbled bacon, sliced onions, and sliced mushrooms and dig in for the ultimate warm salad experience! Trust me, the combo of those crunchy, warm Brussels Sprouts tossed in that salty, smoky bacon dressing and topped with crunchy bacon – because BACON! And some creamy hard boiled eggs I promise you won’t suffer from salad boredom – it’s not a pretty thing!
Another reason you should make this Brussels Sprouts Salad with Warm Bacon Dressing is because Brussels sprouts are at their best during the winter season and there is only a few weeks left before spring comes! YAAY for spring – sad for Brussels sprouts!! If you want to try more rocking Brussels Sprouts recipes try my Creamy Brussels Sprouts and Artichoke Dip, Brussels Sprouts Eggplant Buddha Bowl, or my Roasted Butternut Squash and Brussels Sprouts with Pomegranate. I could eat Brussels Sprouts all day every day and not be sick of them! True LOVE, my friends!
Looking for more wintertime salad recipes? Check out my Asian Citrus Salad with Marinated Salmon, Easy Caesr Salad (GF), or my Fall Kale Salad with Roasted Delicata Squash. Enjoy! 🙂
Brussels Sprouts Salad with Warm Bacon Dressing
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 as side salads, 2 as a meal 1x
- Category: Salads, Entree, Sides
- Cuisine: Gluten Free, Dairy Free
Description
This salad is my version of spinach salad with warm bacon dressing. The shredded Brussels Sprouts are warmed by the bacon dressing, but remain a little crunchy. This salad perfect as a meal or a side salad.
Ingredients
- 8 eggs*
- 1 teaspoon vegetable oil
- 6 strips bacon
- 3 to 4 cloves garlic, minced
- 3 tablespoons red wine vinegar
- 1 to 2 tablespoons honey
- 1 tablespoon Dijon mustard
- salt and pepper to taste
- pinch red pepper flakes (optional)
- 2 pounds Brussels sprouts, shredded** (4 cups once shredded – see notes for directions on how to shred)
- 1/4 to 1/2 teaspoon freshly grated nutmeg (optional)
- 4 to 6 button mushrooms, thinly sliced
- 1/2 small red onions, thinly sliced
Instructions
- BOIL THE EGGS: See notes for a short cut. Place the eggs in a small pot with a tight fitting lid. Cover the eggs with cold water, cover the pot with a lid. Bring to a boil. Once the water has come to a roiling boil turn off the heat and let the eggs sit, covered, for exactly 10 minutes. Drain the eggs and rinse under cold water. Once they are cool enough to handle peel them and set aside.
- COOK THE BACON: While the eggs are boiling start cooking the bacon. Heat up a large skillet over medium high heat. Heat up the oil and add the bacon strips. Cook the bacon for 5 to 8 minutes per side. I like the bacon to be crispy, cook for less time if you want a more chewy bacon. You will know the bacon is ready to flip when it releases easily from the pan. Once cooked drain the bacon on a plate lined with paper towels, reserve the bacon grease for the dressing. Once the bacon is cool enough to handle crumble it with your fingers.
- MAKE THE DRESSING: Turn the skillet down to low heat. You want about 3 tablespoons to 1/4 cup of bacon grease in the pan, if you have too much you can spoon a little out. To the bacon grease add the garlic, saute for 30 seconds then add the red wine vinegar. Use your wooden spoon to scrape up any stuck on bits from the pan. Whisk in the honey, Dijon mustard, salt and pepper, and red pepper flakes. The dressing should thicken up. Carefully taste and adjust seasonings as needed.
- WARM THE BRUSSELS SPROUTS: To the warm bacon dressing add the shredded Brussels sprouts and toss to coat in the dressing. Allow them to warm up and slightly wilt for about 3 minutes. Stir in the freshly grated nutmeg (optional). Remove from the heat.
- ASSEMBLE: Transfer the warm Brussels sprouts to a serving bowl or individual bowls. Slice the hard boiled eggs and place 2 on top per serving. Add some mushrooms, the red onion, and the crumbled bacon. Serve immediately.
- Store leftovers separately in the fridge for up to 3 days. Best when fresh.
Notes
*Sometimes you can buy hard boiled eggs in the salad bar section of your grocery store. This may be worth the splurge if you want a short cut.
**You can shred Brussels sprouts a few ways. 1) keep whole and use a mandolin to carefully slice them. 2) cut off the stem and cut in half lengthwise. Place each half cut side down and cut into thin strips. 3) trim off the ends and slice in half lengthwise. Use the slicing blade on your food processor – this is my favorite method. I suggest avoiding the pre-shredded ones at the store, they are dried out and tough.
Nutrition Facts are based off of 4 servings.
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