Crispy Brussels Sprouts Salad

5 from 1 vote

Crispy Brussels Sprouts Salad

A medley of raw and roasted Brussels sprouts with a vibrant vinaigrette dressing makes the perfect autumn side salad and a lovely addition to a holiday meal.

Prep Time25

Cook Time35

Total Time50

Course: Side Dish

Cuisine: American

Servings: People

Author: Katie Workman

Ingredients

1 ½ pounds Brussels sprouts
6 ounces thick cut bacon (cut into 1-inch pieces)
2 medium shallots (minced)
¼ cup extra-virgin olive oil (divided)
1 tablespoon soy sauce
1 teaspoon harissa sauce (or other hot sauce; or to taste)
Juice of 2 lemons
Kosher salt and freshly ground black pepper (to taste)
¼ cup small to medium fresh mint leaves (roughly torn)
½ cup fresh flat-leaf parsley leaves

Instructions

Cook the bacon: Preheat the oven to 375 F. Heat a medium skillet over medium-high heat and sauté the bacon until it becomes crispy, about 12 minutes, turning to cook it evenly. Drain on paper towels, reserving the fat in the pan.
Prepare the Brussels sprouts: Remove and discard any damaged leaves. Trim and very thinly slice 2 cups of Brussels sprouts and set aside. Then, peel away the outer layer from the remaining Brussels sprouts to yield a total of 2 cups of leaves. Set those leaves aside. Halve or quarter the remaining Brussels sprouts, depending on their size.
Roast the Brussels sprouts: Place the halved or quartered Brussels sprouts and the outer leaves on a rimmed baking sheet (line with parchment or foil for easier clean up). Drizzle over 2 tablespoons of oilve oil, season with salt and pepper, toss the Brussels, then spread them out in a single layer. Roast for 25 minutes, until tender and lightly browned.
Make the vinaigrette: In a large bowl, whisk together 2 tablespoons of the reserved bacon fat with the shallots, remaining 2 tablespoons olive oil, soy sauce, harissa, and lemon juice.
Assemble the salad: Add the thinly sliced raw Brussels sprouts to the bowl with the vinaigrette and toss with the mint and parsley. Add the bacon and the warm Brussels sprouts and leaves, toss again, and serve immediately.

Notes

Use fresh-squeezed lemon juice for the vinaigrette.
Sub in whatever hot sauce or paste you like for the harissa.

Nutrition