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Recipe: Warm Brussel Sprout + Bacon Salad

I love cooking just as much as I love teaching movement. I thought I would share a recipe with you that I made recently!

Warm Brussel Sprout + Bacon Salad

This recipe is pretty straight forward... not a lot of fuss. Just a few ingredients and a little bit of patience. Shredded cabbage, brussel sprouts, bacon, and a tangy vinaigrette mixed together to create a delicious warm salad served with roast chicken.

Main Ingredients

  • cabbage

  • brussel sprouts

  • shallot

  • bacon

Dressing Ingredients

  • honey dijon mustard

  • white balsamic vinegar

  • half of the cooked shallots from above

  • crushed garlic (season with your heart)

  • fresh parsley

  • juice of 1/2 - 1 lemon

  • EVOO

  • salt + pepper

  • chili pepper flakes

How to

  • Shred the cabbage and brussel sprouts in a food processor

  • chop 1 package of bacon and cook in a big pot - I used my dutch oven

  • remove after crispy, leave the bacon fat in the pot

  • sauté 1 small shallot (chopped) and garlic, remove once softened *save half of the shallot mixture to add to the dressing*

  • sauté cabbage first, *low and slow* once it begins to soften, add brussel sprouts, cook until tender but still a slight bite - you don't want this to be mushy

  • while the greens are sautéing, begin to mix the dressing:

  • 3 tsp each mustard, vinegar, EVOO

  • shallots and garlic mix

  • lemon juice

  • finely chopped parsley

  • s+p & chili pepper flakes

  • mix mix mix - adjust to your liking with EVOO vs. vinegar ratio *note: tangy is better here, it cuts through the fat of the bacon*

I prefer to keep the greens, dressing, and bacon mix separate and combine for individual servings, but you do you!

Serve with whatever protein you like, I did a Costco chicken (time saver!)



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