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!)
Enjoy!
K