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Say it with us – Brussels sprouts aren’t just for Christmas! This recipe is Brussels Sprouts Salad with Bacon and it’s so good. The dressing uses the fat rendered from the bacon/pancetta and creates the most thick, delicious dressing that coats the sprouts beautifully. A delicious salad in it’s own right or a lovely side dish.
Shaving the Brussels Sprouts is key here. Slicing them thinly and tossing them in the thick dressing makes them so tender. The punchy vinaigrette, toasted nuts, a hint of sweetness from the honey, and a savoury flavour from cheese, create a well-balanced salad with no need for cream, no mayonnaise, no egg or any of that. So simple and so good. For more salads, try my crispy halloumi salad and apple fennel salad.
Table of Contents
Ingredients
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Grainy mustard – if you only have Dijon, use that but the grainy texture here is so nice in this salad. Maille do the best one.
Pancetta – or bacon, use what you have.
Frequently Asked Questions
Yes! Brussels sprouts are a vegetable from the cruciferous family (so in the same family as broccoli and cabbage for example). Although roasting, steaming, or boiling are common ways to eat them, they can also be eaten raw. But they are definitely best if sliced very thinly as they can be tough otherwise.
We use a mandoline to shave it finely. Just make sure you use your guard or a glove and to be extremely cautious as they are very sharp. If you don’t have a mandoline, use a sharp knife or a food processor on the slicing setting works very well.
Other recipes you might like
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
Ingredients
- 1 large shallot, very finely chopped
- 1 lemon
- ½ tsp grainy mustard
- 1 tsp runny honey
- 120 ml olive oil
- 150 g pancetta cubes
- 750 g brussel sprouts
- 30 g almonds, chopped
- 80 g grated Pecorino cheese
- 1 small handful chopped parsley
Instructions
- Cook the pancetta cubes in a hot generous glug of oil to get nice and crispy.
- Stir together in a large bowl the lemon juice, shallots, mustard and honey. Slowly add the oil and keep whisking until it all comes together. Or bung it all in a jam jar and shake vigorously. Season well.
- Slice the Brussels sprouts very thinly using a mandoline or a very sharp knife. You want a shredded slaw type of texture. Add these to the bowl with the dressing.
- Add the almonds, the pecorino, and crispy pancetta cubes to the bowl. Toss and then stir through the chopped parsley.
- Season and serve.
- The video below will help you with this recipe.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
