I am ob-sessed with Brussels sprouts, right now. I was never a fan of these little guys until after my first Whole 30, when I made these babies, roasted with bacon. I hate to be a cliche about it, but everything really is better with bacon, isn’t it?
So! I had a giant bag of whole Brussels sprouts to use up from Costco (I mean seriously, a 2-lb bag was the same price as a small bag at my local grocery), and while I can generally eat roasted ‘sprouts all the live long day, I needed a change, guys.
So I made a salad! With bacon, and a citrus-y, orange vinaigrette. I made a big ol’ bowl of salad after finding this recipe, but forgot to put the shallots IN the vinaigrette. And to be honest, I’m not a huge fan of raw onions, or shallots (are they not kind of the same? I digress), so forgetting them wasn’t a big deal, except then I had two shallots to use up, and what was I going to use them in?
So naturally, I fried them up. In leftover BACON drippings after pan-frying a few slices of bacon for this Brussels Sprouts Salad. I’m quite proud of the last minute addition of crispy shallots fried in bacon grease as a nice little topper to this Brussels Sprouts Salad with Bacon.
This Brussels Sprouts Salad with Bacon and Crispy Shallots is a great salad on it’s own, or as a side. I made it the same week as I made my Apple Butter and Chipotle Chicken Thighs, so for a whole week, this was my lunch. I’m not mad about it.
This Brussels Sprouts Salad with Bacon and Crispy Shallots would also be a great salad to bring as a side to Thanksgiving dinner! I’d just wait to toss everything together until it’s time to serve (no one wants soggy sprouts). Plussss, they’re low-carb/keto approved!
You can absolutely buy pre-shredded Brussels sprouts if you like. In my opinion, they’re always kind of limp, and I’m always annoyed at wilted ol’ sprouts. You can use a mandolin and shred em’ whole. Or if you have a food processor, use the shredding blade to shred. That was my method. Just make sure to remove the blade that goes at the bottom (I learned the hard way).
Gadgets used to make this recipe:
- 1 lemon
- 1 orange
- 2 large shallots, sliced
- ½ cup avocado oil (or olive oil)
- salt and pepper, to taste
- 6 slices cooked bacon, crumbled
- 4 dozen brussel sprouts
- 1 cup pecans, chopped
- 1 cup grated Pecorino-Romano cheese
- Prepare bacon in a skillet to package directions. Remove from heat, and crumble bacon. Set aside.
- Reheat bacon fat drippings, and add sliced shallots. Fry for 2-3 minutes, until shallots are crisp. Transfer fried shallot to a paper towel lined plate, to absorb excess grease.
- To a medium bowl, or mason jar, squeeze the juice of the lemon and orange. Pour the oil in, whisking to form an emulsion (it should appear more creamy and less transparent). Season generously with salt and pepper. Refrigerate until ready to use (this can be made ahead of time).
- Shave the brussel sprouts, into thin slices to make a shredded/slaw texture. I used the shredding attachment on my food processor.
- Add ¾ of the pecans, cheese, and bacon to the shredded brussel sprouts; toss to combine. When ready to serve, toss salad with citrus dressing, and sprinkle with remaining pecans, cheese, crispy shallots, and bacon over the top. If needed, add a few more tablespoons of avocado, or olive oil and toss.
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