Brussels Sprout Salad with Warm Bacon Vinaigrette

By DreiFromBK

Our Brussels sprout salad is dressed in a warm bacon vinaigrette that gently tenderizes the sprouts while letting them retain their fresh, mustardy flavor. Bites of quick-pickled shallot add pop to the salad. We dress the salad in the skillet before transferring it to a serving bowl.

Ingredients

• 1/4 1/4cup 1/4cup red wine vinegar
• 1 1tablespoon 1tablespoon whole-grain mustard
• 1 1teaspoon 1teaspoon sugar
• Salt and pepper
• 1 1 1 shallot, halved through root end and sliced thin crosswise
• 4 4slices 1/2-inch bacon, cut into 1/2-inch pieces
• 1 1/2 1 1/2pounds 1/2pounds Brussels sprouts, trimmed, halved, and sliced thin
• 1 1/2 1 1/2cups 1/2cups finely shredded radicchio, long strands cut into bite-size lengths
• 2 2ounces 2ounces Parmesan, shaved into thin strips using vegetable peeler
• 1/4 1/4cup 1/4cup sliced almonds

Preparation

Step 1

A food processor’s slicing blade can be used to slice the Brussels sprouts, but the salad will be less tender.

1. Whisk vinegar, mustard, sugar, and 1/4-teaspoon salt together in bowl. Add shallot, cover tightly with plastic wrap, and microwave until steaming, 30 to 60 seconds. Stir briefly to submerge shallot. Cover and let cool to room temperature, about 15 minutes.

2. Cook bacon in 12-inch skillet over medium heat, stirring frequently, until crisp and well rendered, 6 to 8 minutes. Off heat, whisk in shallot mixture. Add Brussels sprouts and radicchio and toss with tongs until dressing is evenly distributed and sprouts darken slightly, 1 to 2 minutes. Transfer to serving bowl. Add Parmesan and almonds and toss to combine. Season with salt and pepper to taste, and serve immediately.