Gone are the days when Brussels sprouts were reserved solely for holiday feasts! Prepare to fall in love with our sensational Brussels Sprouts Salad with Crispy Bacon. This recipe redefines how you’ll view this often-misunderstood vegetable, transforming it into a vibrant, flavorful, and utterly irresistible salad. What sets this recipe apart is its ingenious dressing, which skillfully utilizes the rich, savory fat rendered from the bacon or pancetta. This creates an incredibly thick, luscious vinaigrette that coats every delicate shred of sprout, ensuring a burst of flavor in every bite. Whether served as a delightful side dish or a satisfying main course, this salad is a testament to simple ingredients coming together to create culinary magic.
The secret to the tender texture and incredible flavor of this salad lies in one crucial step: shaving the Brussels sprouts. By slicing them incredibly thinly, they become remarkably tender, allowing them to readily absorb the robust dressing. This technique also mellows their natural bitterness, making them palatable even for those who typically shy away from sprouts. The dressing itself is a masterpiece of balance – a punchy vinaigrette invigorated by toasted nuts, a subtle hint of sweetness from honey, and a savory depth contributed by Pecorino cheese. This harmonious blend creates a well-rounded salad that achieves maximum flavor and texture without the need for heavy creams, mayonnaise, or eggs. It’s truly a simple yet profoundly delicious dish, proving that healthy eating can be incredibly indulgent. For more refreshing salad ideas, explore our Crispy Halloumi Salad and Apple Fennel Salad.
Table of Contents
- A Fresh Take on Brussels Sprouts
- The Magic of Shaving Brussels Sprouts
- Essential Ingredients for the Perfect Salad
- Frequently Asked Questions About Brussels Sprouts Salad
- Easy Bacon and Brussels Sprout Salad Recipe
- Tips for Success & Variations
- More Delicious Salad Recipes to Try
A Fresh Take on Brussels Sprouts: Not Just for Holidays
Brussels sprouts have a reputation, often unfairly, for being a somewhat polarizing vegetable. However, this Shaved Brussels Sprouts Salad with Bacon is here to change perceptions. By preparing them raw and thinly shaved, their texture transforms from firm and sometimes tough to delightfully crisp and tender. The bold flavors of crispy bacon, salty Pecorino, and a zesty, slightly sweet dressing complement the sprouts beautifully, creating a salad that is far from boring. It’s a fantastic way to enjoy the nutritional benefits of Brussels sprouts in a refreshing and exciting manner, making it suitable for any season, not just the festive ones.
This salad is incredibly versatile. It can stand alone as a light lunch, become a stunning side dish for roasted chicken, grilled fish, or steak, or even be a vibrant addition to your holiday spread (if you must!). Its robust flavors and satisfying textures ensure it’s always a crowd-plepleaser.
The Magic of Shaving Brussels Sprouts for Superior Flavor and Texture
Shaving Brussels sprouts is the cornerstone of this recipe’s success. Unlike boiling or roasting, which can sometimes lead to a softer, less appealing texture, shaving keeps them delightfully crisp while allowing them to become tender through the marination in our rich dressing. This technique not only enhances the texture but also significantly reduces the often-maligned bitter notes associated with Brussels sprouts, making them more approachable and enjoyable.
Using a mandoline is the most efficient way to achieve uniform, paper-thin slices, ensuring that each piece of sprout is perfectly tender. Always remember to use the safety guard with a mandoline to protect your fingers from its extremely sharp blade. If a mandoline isn’t available, a very sharp chef’s knife can also yield excellent results with a bit of patience and careful slicing. Alternatively, a food processor with a slicing attachment can make quick work of a large batch of sprouts, perfect for meal prepping or entertaining.
Essential Ingredients for the Perfect Brussels Sprouts Salad
For the complete measurements and detailed instructions, please refer to the printable recipe card located further down the page!
Creating an exceptional Brussels Sprouts Salad with Bacon relies on a few key, high-quality ingredients. Each component plays a vital role in building the layered flavors and appealing textures that make this dish so special.
Grainy Mustard: This ingredient adds a delightful zing and a fantastic textural element to the dressing. The small mustard seeds provide a subtle pop and an extra layer of flavor that plain Dijon can’t quite match. While Dijon mustard can be used as a substitute in a pinch, we highly recommend a good quality grainy mustard like Maille Wholegrain Mustard for its superior taste and texture.
Pancetta or Bacon: The star of the show for its crispy texture and the foundational fat it provides for our unique dressing. Whether you opt for pancetta cubes or diced bacon, the goal is to render out that delicious fat and crisp up the meat. This renders the bacon flavorful and crispy, adding a crucial salty, smoky element to the salad.
Fresh Lemon: The bright, zesty acidity of fresh lemon juice cuts through the richness of the bacon fat and balances the sweetness of the honey. Always opt for fresh lemon juice for the best flavor.
Runny Honey: A touch of honey provides a delicate sweetness that beautifully complements the slight bitterness of the sprouts and the tang of the mustard. It helps to round out the dressing’s flavor profile.
Good Quality Olive Oil: Beyond the rendered bacon fat, a generous amount of good quality olive oil forms the base of our vinaigrette, emulsifying with the other ingredients to create a smooth and robust dressing.
Brussels Sprouts: Naturally, these are the main ingredient! Look for firm, bright green sprouts with tightly packed leaves. Freshness is key for the best texture and flavor when eating them raw.
Almonds: Chopped almonds add a wonderful crunch and nutty flavor, contributing to the salad’s overall texture. You can lightly toast them for an even deeper flavor.
Pecorino Cheese: Grated Pecorino cheese introduces a sharp, salty, and umami-rich dimension that elevates the salad. Its robust flavor pairs exceptionally well with bacon and Brussels sprouts. Parmesan is a suitable alternative if Pecorino is not available.
Fresh Parsley: A small handful of freshly chopped parsley adds a burst of freshness, a lovely green color, and a herbaceous note that brightens the entire dish.
Frequently Asked Questions About Brussels Sprouts Salad
Can you eat raw Brussels sprouts?
Absolutely, yes! Brussels sprouts are cruciferous vegetables, belonging to the same family as broccoli and cabbage. While roasting, steaming, or boiling are popular cooking methods, they are perfectly safe and incredibly delicious when eaten raw. However, for optimal palatability and texture, it is highly recommended to slice them very thinly, as they can be quite tough if eaten in larger, thicker pieces. Shaving them finely is the secret to a tender, enjoyable raw Brussels sprout experience in salads.
How do you shave Brussels sprouts for a salad?
There are several effective methods for shaving Brussels sprouts. The most efficient way to achieve uniform, paper-thin slices is by using a mandoline slicer. When using a mandoline, always prioritize safety by using the provided hand guard or a cut-resistant glove, as the blades are extremely sharp. If you don’t own a mandoline, a very sharp chef’s knife can also be used to thinly slice the sprouts by hand. For larger quantities, a food processor equipped with a slicing attachment (usually a 2mm or 3mm disc) works wonderfully, quickly transforming whole sprouts into delicate shreds.
Can I make this Brussels sprouts salad ahead of time?
Yes, this salad is excellent for making ahead! Unlike many leafy greens that wilt quickly, shaved Brussels sprouts hold up remarkably well and do not become soggy. You can prepare the entire salad, including dressing and mixing, up to a day in advance and store it in an airtight container in the refrigerator. For the best texture, we recommend adding the crispy bacon and toasted almonds just before serving to maintain their crunch.
What can I use instead of pancetta or bacon?
If you prefer not to use pancetta or bacon, or are looking for a vegetarian option, you can substitute it with other savory, crispy elements. Crispy fried shallots or onions, toasted breadcrumbs, or even a plant-based bacon alternative can provide a similar textural contrast. If omitting meat, you’ll want to use extra virgin olive oil for the dressing base and consider adding a pinch of smoked paprika or liquid smoke for a hint of smoky flavor.
What kind of cheese works best in this salad?
Grated Pecorino cheese is highly recommended for its sharp, salty, and distinctive flavor profile which beautifully complements the other ingredients. However, if Pecorino is not available or you prefer a milder taste, grated Parmesan cheese is an excellent alternative. Its nutty and slightly salty notes will still add a fantastic depth to the salad.
More Delicious Salad Recipes to Try
If you’ve enjoyed this unique Brussels sprouts salad, you might also love exploring these other fresh and flavorful recipes:
- Creamy Caesar Style Brussels Sprout Salad
- Ribboned Courgette Salad
- Roasted Aubergine Salad
- Asparagus with Parma Ham and Soft Boiled Eggs
- My Mum’s Tuna Steak Salad
EASY BACON AND BRUSSELS SPROUT SALAD
This is truly the best Brussels sprouts salad, featuring thinly shaved sprouts, crispy bacon or pancetta, crunchy almonds, and savory Pecorino cheese. The star is a rich and thick dressing crafted from the rendered pancetta fat, ensuring every single sprout is beautifully coated and bursting with flavor. A perfect blend of textures and tastes for a standout side dish or light meal.
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Ingredients
- 1 large shallot, very finely chopped
- 1 lemon (for fresh juice)
- ½ tsp grainy mustard
- 1 tsp runny honey
- 120 ml olive oil
- 150 g pancetta cubes (or diced bacon)
- 750 g Brussels sprouts
- 30 g almonds, chopped (lightly toasted for extra flavor)
- 80 g grated Pecorino cheese
- 1 small handful chopped fresh parsley
- Salt and freshly ground black pepper to taste
Instructions
- In a large pan, cook the pancetta cubes (or diced bacon) over medium-high heat with a generous glug of olive oil. Cook until the pancetta is beautifully golden brown and crispy, and the fat has rendered. Remove the crispy pancetta with a slotted spoon and set aside, leaving the rendered fat in the pan.
- While the pancetta cools, prepare the vinaigrette. In a large mixing bowl, combine the fresh lemon juice, finely chopped shallots, grainy mustard, and runny honey. Whisk these ingredients together until well combined.
- Slowly drizzle in the remaining olive oil (from the 120ml portion, as some fat comes from the bacon) into the lemon-shallot mixture while continuously whisking vigorously. The dressing should emulsify and come together into a thick, glossy vinaigrette. Alternatively, you can combine all dressing ingredients in a jam jar with a tight lid and shake vigorously until emulsified. Season the dressing generously with salt and freshly ground black pepper to taste.
- Prepare the Brussels sprouts. Remove any outer damaged leaves, trim the tough ends, and then slice them very thinly using a mandoline slicer (with a guard for safety), a very sharp knife, or a food processor with a slicing disc. Aim for a shredded, slaw-like texture. Add these thinly sliced sprouts to the bowl with the prepared dressing.
- To the bowl containing the dressed Brussels sprouts, add the chopped almonds (if desired, toast them lightly in a dry pan for a few minutes before adding), the grated Pecorino cheese, and the reserved crispy pancetta cubes. Toss all the ingredients together thoroughly until everything is well combined and coated in the dressing.
- Finally, stir through the freshly chopped parsley. Give the salad one last taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
- Serve immediately for the best texture, or let it sit for 15-30 minutes to allow the flavors to meld.
- For a visual guide, refer to the video below to assist you with this recipe.
Video
Watch a video demonstration of this recipe: Brussels Sprouts Salad Video Guide
Notes
Make ahead: This salad is an excellent option for meal prep as shaved Brussels sprouts don’t wilt easily. You can prepare and dress the entire salad up to a day in advance and store it covered in the fridge overnight. To ensure the best crunch, always add the toasted nuts and crispy bacon (or pancetta) just before you are ready to serve.
Variations: Feel free to experiment with different nuts like walnuts or pecans. Other cheeses such as crumbled goat cheese or feta could also be delightful. For an added touch of sweetness, dried cranberries or chopped apples can be a wonderful addition. A pinch of red pepper flakes will introduce a subtle heat.
Serving Suggestions: This versatile salad pairs beautifully with roasted chicken, pan-seared salmon, grilled pork tenderloin, or as a vibrant addition to any barbecue spread. It’s also hearty enough to be a light vegetarian main course.
Nutrition
Carbohydrates: 14g,
Protein: 8g,
Fat: 31g,
Saturated Fat: 6g,
Polyunsaturated Fat: 4g,
Monounsaturated Fat: 19g,
Trans Fat: 0.04g,
Cholesterol: 17mg,
Sodium: 202mg,
Potassium: 575mg,
Fiber: 6g,
Sugar: 4g,
Vitamin A: 953IU,
Vitamin C: 108mg,
Calcium: 69mg,
Iron: 2mg
Nutrition information is an estimate based on ingredients and standard preparation methods, so should only be used as an approximation. Actual values may vary.
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