I’ve run into no less than 3 readers in the past month who’ve said, I just love your salads! I do too, as evidenced by the bursting salad recipe selection here on IGE, though I think I’ve found a new favorite. Apple Bacon Brussels Sprouts Salad with warm bacon dressing is fresh yet decadent and packed full of flavor and crunch. Yes, warm bacon dressing. This is no boring salad recipe, people!
Raw Brussels Sprouts Salad
Shaved raw brussels sprouts and chopped whole almonds — who battle it out for title of Captain Crunch — are paired with savory bacon, sweet apple, and a decadent warm bacon dressing in this savory-sweet salad that you could serve as a light entree, or alongside grilled chicken or steak for a full meal. If you’ve ever tried my mega-popular Shredded Brussels Sprouts Salad then you know how fantastic raw brussels sprouts salads can be. Yes, brussels sprouts can be eaten raw! They’re essentially teeny-tiny baby cabbages. Just make sure you slice or shave them as thinly as possible. I’ll show you how!
Start by crisping bacon in a large skillet over medium heat then remove to a paper towel lined plate to drain. Reserve 3 Tablespoons bacon fat in the skillet, which we’ll use for the salad dressing, adding extra virgin olive oil if there’s not enough. Chop or crumble the bacon when its cool enough to handle then set it aside.
While the bacon is crisping up, prep the brussels sprouts. Chop the ends off fresh brussels sprouts then peel away any loose outer leaves. I like to shred the sprouts using my food processor’s slicing blade, though you can use a sharp knife and a steady hand to slice them as thinly as possible.
The food processor makes light work of this task!
Add the brussels sprouts to a large bowl with the chopped bacon, plus chopped almonds. Not only do the chopped almonds add lots of crunch to the salad, but a subtly sweet flavor that plays nicely off the apples. If you’ve ever had apple slices with almond butter then you know what I mean!
Back to the bacon! To the 3 Tablespoons reserved bacon fat, add minced shallot then saute until tender, 2 minutes. Next, remove the skillet from the heat then add white balsamic vinegar (could use red wine vinegar,) honey, Dijon mustard, salt, and pepper. Place the skillet back over the heat then whisk until smooth and combined, about 30 seconds. Drizzle the dressing over the salad then toss with tongs to coat. The warm dressing will cause the raw brussels sprouts to soften slightly, plus give each bite amazing salty-sweet and tangy flavor. I LOVE this dressing!
Last step is to add a chopped red apple to the bowl then toss again to combine. Scoop onto plates then serve!
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