Brussels Sprouts Salad with Apple, Fennel, and Bacon
Everyone will love this winter salad! Raw Brussels sprouts are fabulous: milder than most cabbages, crunchy, and ever-so-slightly sweet. Add apples, fennel, bacon, Pecorino, and a tasty apple cider vinaigrette, and you’ve got one amazing Brussels Sprouts Salad!
Prep Time 20 minutes
Total Time 20 minutes
Servings 10 servings
for the vinaigrette
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon finely chopped shallots
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 big pinch Kosher salt
- 3 tablespoons extra virgin olive oil
for the salad
- 4 strips bacon or turkey bacon
- 1 pound Brussels sprouts
- 1 sweet-tart apple, such as Honeycrisp, grated on a box grater (no need to peel)
- 1 small bulb fennel thinly sliced or shredded
- 1/4 cup sliced roasted almonds
- 1/2 cup grated Pecorino Romano cheese
for the salad
Place the bacon strips in a cold pan and turn heat to medium. Cook the bacon until crispy, and then remove to a paper towel-lined plate to drain and cook. Crumble bacon into small bits.
While the bacon cooks, prepare the Brussels sprouts. Slice of the stems of each sprout, and shred in your food processor, using either the shredding disk or a very thin slicing disk. Rinse and dry the shreds well (use a salad spinner, if you have one).
Add the Brussels sprouts shreds to a large serving bowl, and mix in the apple grates, fennel shreds, bacon crumbles, and almond slices. Drizzle the dressing over the salad and toss to coat (dress the salad to your taste - might not use all of the dressing).
Top the salad with with the grated Pecorino Romano cheese, and serve.
The dressed salad will keep very well for a few hours in the fridge.
Notes: to make it vegetarian, use fakin' bacon, smokey tempeh, or shiitake bacon. To make it vegan also swap out the honey for agave or maple syrup, and replace the cheese with a vegan substitute (I bet even just a good sprinkling of nutritional yeast would be quite yummy).