Hot bacon dressing adorns this simple Brussels sprout salad recipe.
You are going to love the crispness of the sprouts with the saltiness from the bacon and creaminess of the blue cheese!
This Brussels sprouts salad is proof I could never be a vegetarian.
I always joke that I love bacon too much to ever give up meat. It’s not a very good joke, I’m sure a lot of bacon lovers say the exact same thing. But damn it, I really love bacon. I adore my vegetarian friends. I think they are fantastically discplined and that the unshakeable belief upon which they’ve based their dietary decisions is admirable. But, they are missing out on bacon. And for the record, turkey bacon is still not bacon.
How do I use bacon you ask? I’ll tell you. Of course I eat it all on it’s own, but also add it to this leek and bacon risotto, wrap it around my eye of round roast, make bacon cinnamon rolls (with maple frosting of course), and I stuff it inside an Apple Butter Bacon Waffle Sandwich! Most recently, I used hot bacon to create a dressing for this Brussels sprout salad.
How To Make Brussels Sprout Salad
This Brussels sprout salad is a lovely compliment to any Thanksgiving dinner. The fresh romaine and finely chopped fresh sprouts will add a little crunch and texture to balance out other side dishes. The key to this salad is to arrange your salad first, then cook your bacon. If you are like me, you will make extra bacon so you can munch on a few pieces while you assemble the salad. Hold onto that bacon grease, you will use that grease (warm please) to make a tasty vinaigrette. Add the crumbled bacon and the tangy blue cheese to the salad for maximum flavor! .
I think you can turn any Brussels sprouts hater into a convert with this easy recipe. Of course, this isn’t the kind of recipe that is good for holidays only; enjoy this Brussels sprout salad all year long.
- 5 slices bacon, cooked and crumbled
- 1 lb romaine
- 1lb sliced brussels sprouts
- 1 small red onion sliced
- 4 oz blue cheese
- 2 tablespoon reserved bacon grease
- 1 tablespoon olive oil
- 3 tablespoons balsamic vinegar
- 2 cloves minced garlic
- Pinch of salt
- ½ teaspoon rosemary
- ½ teaspoon oregano
- ½ teaspoon thyme
Cut the romaine lettuce into ribbons and place in a salad bowl. Finely slice or shave the Brussels sprouts and add them to the lettuce. Top the salad with red onion, bacon crumbles and blue cheese.
In a shaker, combine the reserved warm bacon grease, the oil and vinegar, garlic, salt and herbs, shake until combined. Drizzle dressing over salad; serve.
Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gCholesterol 0mgSodium 0mgFiber 0gSugar 0gProtein 0g