Shredded Brussels Sprouts Salad with Bacon and Balsamic
To make quick work of shredding your brussels sprouts, we recommend using a mandoline, but you can also use a sharp chef’s knife to slice them as thinly as possible. The fine shreds do a great job of soaking up the flavorful dressing, which is made with savory bacon fat and sweet-tart balsamic vinegar, for an easy Thanksgiving side that won’t take up any space in your oven on the big day.
Ingredients:
- 1 1/2 lb. (750 g) brussels sprouts
- 12 oz. (375 g) bacon slices, cut crosswise into 1-inch (2.5-cm) pieces
- 3 Tbs. balsamic vinegar
- 1 Tbs. Dijon mustard
- Kosher salt
- 2 Tbs. chopped fresh flat-leaf parsley
- 2 pinches red pepper flakes
Directions:
Using a mandoline or sharp knife, thinly slice the brussels sprouts. Transfer to a large bowl and set aside.
In a large fry pan over medium heat, cook the bacon, stirring frequently, until the fat is rendered and the bacon is cooked to your liking, 5 to 8 minutes. Remove the pan from heat. Using a slotted spoon, transfer the bacon to a small bowl and set aside.
Pour any bacon fat remaining in the pan into a large heatproof bowl. Whisking constantly, slowly pour the balsamic vinegar into the bowl until thoroughly combined. Add the mustard and a large pinch of salt and whisk until combined.
Add the brussels sprouts, bacon and parsley to the bowl and toss until the brussels sprouts are evenly coated. Season with salt and the red pepper flakes. Serve immediately, or let the salad sit at room temperature for up to 1 hour before serving. Serves 8.
Williams Sonoma Test Kitchen
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