… about “that salad”!
Remember my trip to Buvette with Chelsea last month? And that amazing salad I had? I thought of little else that day and was determined to recreate it as soon as possible.
I scoured the internet and found, what I think is, a pretty great replica.
Oh , and it has bacon in it too (which in my opinion makes everything better!).
Check it out and let me know what you think!
Shredded Brussels Sprouts with Bacon and Walnuts
adapted from Pinch My Salt
2 T. cider vinegar
1 T. brown sugar*
1 T. extra virgin olive oil
4 slices bacon
1 lb. brussels sprouts, trimmed and shredded (using either a sharp knife or the shredding blade on your food processor)
1/2 c. toasted chopped walnuts
grated parmesan cheese, to taste
*we thought that the sweetness of the brown sugar was not a great fit so you might want to eliminate it – I don’t think you’ll miss it at all.
In your serving bowl, whisk together vinegar, sugar (if using) and oil.
In a large skillet, cook bacon until crisp. Remove bacon, drain, and crumble into pieces - set aside. Pour off all but 2 tablespoons of drippings from skillet. Heat over medium-high, then add the brussels sprouts. Cook, stirring constantly, for about 3 minutes, or until just tender (do not overcook).
Add brussels sprouts to the dressing in your serving bowl, along with the bacon and walnuts. Season with salt and pepper. Serve warm, passing cheese separately.