Shredded Brussels Sprout Salad with Warm Cider Vinaigrette

Don’t you think this site should showcase a shredded sprout salad yearly? Yep. As much as I love a roasted sprout, my favorite way to enjoy this seasonal healthy veggie is to eat them raw in a salad. Thinly sliced with a mandolin, the Brussel sprouts are crunchy and take on the flavor of the ingredients added. In this case, the salad is dressed with a warm vinaigrette combining olive oil, shallot, apple cider vinegar, fig preserves and orange zest. Sweet. Tangy. Sour. Top the salad with toasted almonds, crispy bacon and sliced kumquats.

Shredded Brussels Sprout Salad with Warm Cider Vinaigrette

Serves 6

5-6 cups shredded brussels sprouts

1 1/2 cups parmesan cheese

1/2 cup toasted sliced almonds

5 or 6 kumquats, sliced (or as many as you want to add)

5 thick cut slices bacon, chopped

1/2 cup extra virgin olive oil

1 medium shallot, thinly sliced

3 tablespoons apple cider vinegar

1 1/2 tablespoon fig preserves

1 tablespoon fresh thyme leaves

2 teaspoon fresh orange zest/ and 1 tablespoon juice

kosher salt and black pepper

pinch of crushed red pepper flakes

In a large salad bowl, combine the shredded brussels sprouts, cheese and almonds.

Cook the bacon in a large skillet over medium heat until crisp. Drain onto a paper towel. Wipe the skillet clean.

To make the vinaigrette. Heat the olive oil in the same skillet used to cook the bacon over high heat. When the oil shimmers, add the shallots, cook until fragrant, 2-3 minutes. Remove from the heat, let cool slightly. Add the apple cider vinegar, fig, thyme, and orange zest/juice. Season with salt, pepper, and crushed red pepper flakes.

Pour the vinaigrette over the salad, tossing to combine. Top the salad with bacon and kumquats. Serve warm or at room temperature.

Slightly Adapted from: Half Baked Harvest