Not You’re Grandmother’s Sprouts-Revisted

My maple and apple cider brussels sprouts are pretty kickass and they are pretty much the perfect side for any winter dish-chicken, pork, beef or a meaty fish. They are in a word-delicious. The other day I was thinking about them, salivating a little but kicking myself because I was fresh out of both maple syrup and apple cider. Tragic! So I thought about it a bit and decided to change that lovely little bacon and brussels sprouts combo in to a salad. I kept the brussels sprouts raw and sliced them very thin, this added a great little crunch to the salad. I also threw in a chiffonade of “dino” kale aka lacinato kale; the darkest green kale variety in the kale family. It was fresh and lovely especially with the warm garlicky bacon vinaigrette drizzling down through the salad. I topped it all off with a handful of toasted pistachios and it was amazing! On a side note, I adore pistachios and rarely keep them around, I can down a whole bag in under half an hour so this salad will definitely be a treat!

If you have time, let the dressing sit on the salad for about 30 minutes before serving this helps soften the sprouts a little bit. Remember to do this BEFORE adding the chopped pistachios or else they’ll get mushy…and nobody likes a mushy pistachio!




1 1/4 lb brussels sprouts

1 bunch lacinato kale, chiffonade

6 thick slices of bacon (preferably free-range) cooked crisp and crumbled, fat drained and reserved

Extra-virgin olive oil, as needed

Freshly squeezed juice of 1 lemon

1 1/2 T red wine vinegar

1 small shallot, minced

1 1/2 t minced garlic

1/4 t raw honey

kosher salt

1/4 C lightly toasted, chopped pistachios


  1. Peel off and discard the darker outer leaves of the sprouts and trim the ends. Cut the sprouts in half lengthwise, the slice them crosswise very thinly, transfer to a large heatproof bowl and add the bacon and kale, toss to combine
  2. Measure 1/4 C of the reserved bacon fat in to a small pan and warm over low heat until liquified (if there is not enough bacon fat then make up the difference with the olive oil).
  3. Remove from heat and whisk in the lemon juice, vinegar, shallot, garlic, honey and 1/4 t salt. Drizzle the dressing over the brussels sprouts and toss well.
  4. Top with toasted pistachios and serve.

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