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.
honey dijon mustard
white balsamic vinegar
half of the cooked shallots from above
crushed garlic (season with your heart)
juice of 1/2 - 1 lemon
salt + pepper
chili pepper flakes
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
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!)