Warm Brussels Sprout and Apple Salad
Brussels sprouts and apples both reach their peak in autumn, making them perfect for pairing in a warm salad that gets an extra kick of salty, savory flavor from sautéed bacon.
- 1/4 lb. (125 g) bacon, diced
- 3/4 lb. (375 g) brussels sprouts, trimmed and halved
- 2 apples, peeled, cored and diced
- 1 shallot, minced
- 2 Tbs. sherry vinegar
- 1 Tbs. honey
- Kosher and freshly ground pepper to taste
- 1/4 cup (1 oz./30 g) chopped toasted walnuts
In a multi-cooker insert, using the sauté feature, cook the bacon until the fat is rendered and the bacon is crispy, 5 to 7 minutes. Using a slotted spoon, remove the bacon and set aside. Pour off the fat and reserve.
Add the brussels sprout halves to the multi-cooker and sauté for 15 minutes, stirring occasionally, until the sprouts are browned and slightly soft. Add the apples and continue to cook until the apples are slightly soft, about 5 minutes more. Transfer the brussels sprouts and apples to a serving bowl.
In a small bowl, whisk together 2 Tbs. of the reserved bacon fat, the vinegar, honey and a pinch each of salt and pepper.
Pour the vinaigrette over the brussels sprouts and apples and fold in the walnuts. Season to taste with salt and pepper and serve immediately. Serves 4 to 6.
Williams-Sonoma Test Kitchen