Brussels Sprouts Salad with Bacon Vinaigrette

Name: Brussels Sprouts Salad with Bacon Vinaigrette
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Quebecois
Ingredients: 500 g Brussels sprouts (trimmed and shredded); 4 slices bacon (chopped); 1/4 cup red onion (finely chopped); 3 tbsp olive oil; 2 tbsp apple cider vinegar; 1 tbsp Dijon mustard; 1 tsp honey; 1/2 tsp salt; 1/4 tsp black pepper

25 min 4 servings Easy

All Recipes

Crispy Brussels sprouts tossed in a warm bacon vinaigrette creates a deliciously savoury salad.

Prep

15 min

Cook

10 min

Total

25 min

Servings

Difficulty

Easy

Brussels Sprouts Salad with Bacon Vinaigrette is a delightful twist on a classic vegetable side. The naturally nutty flavour of Brussels sprouts pairs perfectly with the smoky, savoury taste of bacon. Tossed in a warm vinaigrette, this salad is both comforting and refreshing. Brussels sprouts often get a bad rap, but when prepared correctly, they can be the star of the meal. This salad is a great way to introduce them to those who might be sceptical. The key is in the balance of flavours, where the bacon adds richness, and the vinaigrette brings a tangy brightness.

Instructions

Prepare the Brussels sprouts

Trim the ends and remove any yellow outer leaves from the Brussels sprouts, then shred them finely using a mandoline or sharp knife.

Pro tip: Shredding the sprouts thinly helps them absorb the vinaigrette better.

Cook the bacon

In a large skillet over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Remove with a slotted spoon and set aside on paper towels to drain.

Pro tip: Save the bacon fat in the skillet for the vinaigrette.

Make the vinaigrette

In the same skillet with the bacon fat, reduce the heat to low and add olive oil, apple cider vinegar, Dijon mustard, and honey. Whisk until well combined.

Pro tip: Mixing the vinaigrette in the warm skillet helps meld the flavours.

Combine the ingredients

In a large bowl, combine the shredded Brussels sprouts, cooked bacon, and red onion. Pour the warm vinaigrette over the salad and toss to coat.

Pro tip: Toss the salad thoroughly to ensure even distribution of the vinaigrette.

Season the salad

Add salt and black pepper to taste. Adjust seasoning as needed.

Pro tip: Taste the salad before adding salt, as the bacon may already add enough saltiness.

Serve

Transfer the salad to a serving dish and serve immediately while warm.

Pro tip: Garnish with additional crispy bacon bits for extra flavour.

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Tips & Tricks

Use fresh Brussels sprouts for best flavour and texture.
Cook bacon until crispy for a crunchy addition.
Shred the Brussels sprouts finely for a lighter salad.
Serve immediately for the best taste and texture.

Frequently Asked Questions

How do you make salade de chou de bruxelles?

Shred Brussels sprouts, cook bacon, make a vinaigrette with the bacon fat, and toss together.

Can I use frozen Brussels sprouts?

Fresh Brussels sprouts are recommended for the best texture and flavour.

What dressing goes well with Brussels sprouts?

A warm bacon vinaigrette complements the nutty flavour of Brussels sprouts perfectly.

How long can I store this salad?

Store leftovers in an airtight container in the fridge for up to two days.

Can I make this salad ahead of time?

You can prepare the components in advance but toss with the vinaigrette just before serving.

Serving Suggestions

This salad is best served immediately while the vinaigrette is still warm, which helps to soften the Brussels sprouts slightly and enhance their flavour. Pair it with roasted meats or grilled fish for a complete meal. If you have leftovers, store them in an airtight container in the refrigerator for up to two days. Reheat gently on the stovetop to enjoy the salad warm again.