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