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Shaved Brussel Sprout Salad with Bacon, Dates, and Hazelnuts
January 7
3 min read
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A Savory + Sweet Winter Salad
One of my favorite food bloggers, Sylvia from Feasting at Home, creates some of the most delicious and unique salads that are good enough to be mains (or sides). This winter salad makes the most of cool-season favorites like Brussels sprouts (or kale) into a sweet and savory combination that is great for lunch or dinner.
The Modern Potager Kitchen Garden
The joy of the modern potager is getting to expand your culinary skills and make restaurant-quality meals at home. Picking fresh ingredients from the garden and turning them into something that awakens your tastebuds and thrills is really what life is all about.
Shaved Brussel Sprout Salad with Bacon, Dates, and Hazelnuts
Inspired by Sylvia Fontaine from Feasting at Home | 4-6 servings
Ingredients
Salad
1 lb Brussels sprouts, shredded **Can also use tender kale or sweet cabbage
1 cup hazelnuts, toasted
3/4 cup chopped dates
1/4 cup finely diced red onion
4 slices black pepper bacon, cooked and chopped **Omit for a vegan salad
Vinaigrette
1/4 cup extra virgin olive oil OR 2 tablespoons warm, rendered bacon fat reserved from cooking**
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
2 tablespoons fresh orange juice
2 tablespoons real Maple syrup or honey
1/4 teaspoon salt
Orange zest of one orange
Pinch of sea salt + black pepper to taste
1) Brown bacon until crispy. Drain on paper towels until cool enough to handle. (I like to cook in the oven for 8-12 minutes at 425).
2) Add all vinaigrette ingredients into a mason jar and shake or whisk until emulsified. Set aside.
3) Place shaved Brussel Sprouts into a large bowl and season with salt and pepper. Add bacon, dates, onions, and half of salad dressing. Toss gently. Before serving, add toasted hazelnuts.
Serve salad as a main or enjoy alongside roasted chicken, grilled pork tenderloin, or blackened cod.
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