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

Units Scale

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

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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.