Brussels Sprout Salad with Pears and Bacon.
Equipment
- Cast Iron Skillet
Ingredients
For the Salad
- 1 lb Brussels sprouts, raw
- ½ cup candied pecans, roughly chopped
- 1 red pear, cored and thinly sliced
- 1 rib celery, thinly sliced
- ½ cup shaved parmesan cheese
- 3 sliced bacon, cut into small pieces with scissors
For the dressing
- ¼ cup shallots or sweet onion, grated or finely minced
- ¼ cup white wine vinegar
- 2 tbsp whole grain mustard
- ¼ cup honey or maple syrup
- 1 tsp sea salt
- ½ tsp pepper
- ½ cup avocado oil or extra virgin olive oil
Instructions
- Divide the brussels sprouts in half. Cut the ends off, then quarter one half of the sprouts. Thinly slice the other sprouts and set aside.
- In a large cast iron skillet over medium heat, add the cut bacon and saute for 8-10 minutes or until crispy and fully cooked. Remove the bacon, leaving the grease in the skillet.
- Place the quartered brussels sprouts in the skillet, cut side down. Cook for 3-4 minutes on each side or until browned. Then, toss the sprouts, cooking 3-4 minutes more on the other side. Remove from skillet and set aside.
- In a large mixing bowl, add the shredded Brussels sprouts, cooked Brussels sprouts, and bacon. Toss to combine. Then add the sliced celery and chopped candied pecans.
Make the dressing
- In a glass jar, add all the dressing ingredients and vigorously stir or shake the dressing until all the ingredients are incorporated.
Assemble the salad
- Drizzle the dressing over the salad and toss everything together.
- Top with pear slices and shaved or grated parmesan cheese. *Best served after being chilled for 1 hour.