Crispy bacon and creamy blue cheese add an extra hit of flavour to this Brussels sprout salad.
- Prep time 35 minutes
- Total time 35 minutes
- Portion size 8 servings
Ingredients
Method
Using paring knife, peel outer leaves from brussels sprouts, keeping cores and outer leaves separate. In food processor with slicing attachment, shred cores. Set cores and outer leaves aside.
In bowl, whisk together oil, vinegar, maple syrup and mustard. In large skillet, cook bacon over medium heat, stirring occasionally, until crisp, about 6 minutes. Transfer to plate.
Reserving 1/4 cup, drain fat from pan. Wipe pan clean. Add 2 tbsp of the fat to pan over medium heat; add brussels sprout cores and 1/4 tsp of the salt. Cook, stirring occasionally, until tender-crisp, 3 to 4 minutes. Add to bowl with dressing; toss to coat. Arrange on serving platter.
Heat remaining fat in same pan. Cook brussels sprout leaves and remaining 1/4 tsp salt, stirring occasionally, until just starting to wilt and brown, 2 to 3 minutes.
Top cores with brussels sprout leaves; sprinkle with bacon, blue cheese, walnuts and pepitas (if using).
Test Kitchen Tip: Cooking the tender leaves and the cores of the brussels sprouts separately ensures that they cook evenly.
Nutritional facts PER SERVING: about
- Fibre 4 g
- Sodium 404 mg
- Sugars 4 g
- Protein 6 g
- Calories 238
- Total fat 20 g
- Potassium 356 mg
- Cholesterol 16 mg
- Saturated fat 6 g
- Total carbohydrate 9 g
%RDI
- Iron 10
- Folate 27
- Calcium 6
- Vitamin A 8
- Vitamin C 90
