Shaved Brussels Sprouts Salad with Bacon & Pecans
Total Time
20 mins
Prep Time
20 mins
Rating
4.65 out of 5 stars
(14)
Ingredients
10-12 servings
- 4 dozen Brussels sprouts, trimmed and sliced thin
- 8 ounces (226.8 g) bacon, cooked and coarsely chopped
- 1 cup (99 g) pecans, coarsely chopped
- 1 cup (100 g) grated Parmesan cheese
- Shaved Parmesan cheese, to garnish
- Juice of 1 lemon
- ¼ cup (54 ml) maple syrup
- ½ cup (108 ml) olive oil
- 1 small shallot, minced
- Salt and pepper to taste
How would you rate this recipe?
Preparation
Step 1
In a large bowl, toss together the Brussels sprouts, bacon, pecans, and grated Parmesan cheese.
Step 2
In a small bowl, whisk together the lemon juice, maple syrup, olive oil, shallot, salt, and pepper until thoroughly combined. You can also place the ingredients in a glass jar and shake well to combine.
Step 3
Pour the dressing over the salad and toss to ensure that all of the ingredients are evenly moistened.
Step 4
The salad can be served immediately, or refrigerated for up to 4 hours before serving (if making further in advance, see notes below). Top with shaved Parmesan before serving.
Step 5
Save recipe for the next time?
Chef's notes
You can slice/shave the Brussels sprouts by hand with a mandoline, or by using the slicing blade of a food processor.
You can substitute the bagged shredded Brussels sprouts if you're in a serious pinch, but the texture is definitely different. They're a little thicker/heartier and not nearly as light and airy as the texture you get from buying them whole and then slicing/shredding them.
Feel free to use more bacon, or omit entirely for a vegetarian dish.
You can substitute other nuts and cheeses, as you'd like.
This is a great make-ahead recipe and will stay super fresh made in advance. You can keep the salad in the refrigerator for up to 4 days in an airtight container. I recommend storing the salad and dressing separately and only dressing it a few hours before serving so it doesn't get too soft and wilted.
