With its savory blend of mustard, garlic and smoky bacon, this recipe will turn even the most finicky eater into a brussels sprout fan. The bacon is added sparingly—just a half slice per serving—to give complexity and flavor with just a little fat.
Warm Brussels Sprouts Salad
2 Tbs. red wine vinegar
1/2 tsp. whole-grain mustard
1 garlic clove, minced
1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
Sea salt and freshly ground pepper
1 1/2 lb. (750 g) brussels sprouts
3 slices bacon, cooked until crisp and finely crumbled
In a small bowl, whisk together the vinegar, mustard and garlic. Whisking constantly, pour in the olive oil in a slow, steady stream to make a vinaigrette. Season with salt and pepper and set aside.
Using a small, sharp knife, trim the bases of the brussels sprouts. Remove and discard any blemished or discolored leaves. Separate the leaves of the sprouts, continuing to use the knife to cut away the cores.
In a large saucepan over medium heat, combine the brussels sprout leaves and 1/2 cup (4 fl. oz./125 ml) water. Cover, raise the heat to high, and bring to a boil. Reduce the heat to medium-low and cook until the leaves are bright green and tender, about 7 minutes, adding more water if needed. Drain thoroughly and transfer to a warmed serving bowl.
Drizzle the vinaigrette over the brussels sprouts and toss to coat. Taste and adjust the seasoning. Sprinkle with the bacon and serve immediately. Serves 6.
Find more simple, nourishing recipes in
our cookbook Good for You, by Dana Jacobi.
