Wilted Brussels Sprouts Salad

This is a Wilted Brussels Sprouts Salad that has been evolving in my mind for about five years. The first year Steve and I were married, we spent Thanksgiving with his family, and his brother-in-law was talking about having seen a recipe for fried shaved Brussels sprouts that he had considered making. I have had that idea in mind to turn into a salad ever since. Then recently Lindsey at Pinch of Yum posted this Bacon and Brussels Sprout Salad, which was close to what I was thinking, except not cooked, and this kind of pushed me along to actually make it. This recipe kind of merges my original thought with some of her additions. I really liked her idea of adding orange to the vinaigrette – though mine is a bit different. And, while the almonds sound delicious, I was experimenting around with this while my daughter was home from college, and she is allergic to tree nuts. Now my daughter is not a Brussels sprouts eater, but in the off-hand chance she wanted to try it, I didn’t want it to have nuts in it. The results were fabulous.  I mean you really need to try this. My husband liked it so much that he finished it off before I could get to it.

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Wilted Brussels Sprouts Salad

Author Michelle

Yield 4

Ingredients

• 4 slices bacon
• 1 1/2 pounds Brussels sprouts
• 1 clove garlic, minced
• the zest and juice of 1 orange
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey
• 1/2 teaspoon salt
• 3/4 cup shredded Parmesan cheese

Instructions

1. Thinly slice Brussels sprouts into rounds from the top down.
2. Separate any rounds that did not separate on their own into shreds with your fingers.
3. In a large skillet, fry bacon until crisp. Drain on paper towel lined plates and crumble when cool.
4. While bacon grease is still hot, add the Brussels sprouts shreds.
5. Cook over medium, stirring frequently until shreds are wilted and edges are just beginning to brown. Add garlic and cook one more minute.
6. Remove Brussels sprouts to a medium bowl and allow to cool slightly.
7. Stir together juice, zest, honey, and salt.
8. Pour over Brussels sprouts and toss to coat.
9. Stir in bacon and Parmesan Cheese.

Courses salad