Top this crunchy Brussels sprouts salad with pear and pomegranate for a bright and healthy dish. (Recipe Courtesy: Adrianna Adarme of the Fresh Tastes blog)
3 slices of bacon, cooked, diced, plus warm bacon fat reserved (*see below)
1/4 cup walnuts, chopped
1 pear, cored and diced
1 pomegranate, seeds removed
3 eggs, boiled and quartered
For the Dressing:
2 teaspoons reserved bacon fat (*see above)
1/4 cup olive oil
1 shallot, minced
Juice from 1 lemon
Salt
Pepper
Directions
To prep the brussels sprouts, start by removing the outer leaves and trimming off the stem; discard both. Using a sharp knife, slice the brussels sprouts thinly. If you like, you can also use a box grater, but often slicing them with a knife works best. Add the sliced/shaved brussels sprouts to a colander and run under cold water. If you own a salad spinner, dry the leaves in the salad spinner, if not they usually dry by the time the dressing is prepped and made.
To make the dressing, add the warm bacon fat, olive oil, shallot, juice from 1 lemon and a few pinches of salt and pepper to a small bowl. Whisk together and set aside.
To a large bowl, add the shaved brussels sprouts, bacon, walnuts, pear and pomegranate seeds. Pour the dressing atop the salad and toss until evenly coated. Give it a taste and adjust the salt and pepper to your liking. Divide amongst plates and serve with a few slices of egg.
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