Shredded Brussels Sprouts with Hot Bacon Dressing
Surprise! The star ingredient here isn’t cooked at all. Instead, thinly sliced raw Brussels sprouts are tossed in a warm dressing made with bacon, mustard, and apple cider vinegar. This mellows the flavor and texture of the leaves while leaving them with a bit of snap. This dish works as well on a holiday table as it does in a weeknight rotation. Choose center cut bacon whenever possible so you get more meat and less fat, but still so much flavor.
Uncooked Brussels sprouts
2 pound(s), tough ends trimmed
Uncooked center cut bacon
¼ pound(s), finely chopped
Apple cider vinegar
- Using a sharp knife or mandoline, thinly slice the Brussels sprouts. (If you’re using a knife, cut each sprout in half, then lay it, flat-side down, on a cutting board so it doesn’t wobble as you’re cutting it into thin slices.) Transfer the sprouts to a large bowl.
- In a 10-inch nonstick skillet, cook the bacon over medium heat until crisp, about 10 minutes. Remove from heat and stir in the vinegar, mustard, and black pepper. Pour the bacon dressing over the sprouts and toss to combine. Season with the salt. Serve immediately.
- Serving size: ⅔ cup