Salad With Bacon and Hazelnut Vinaigrette Recipe

If you’re looking to wow your taste buds with something fresh, vibrant, and comfortingly crunchy, this Salad With Bacon and Hazelnut Vinaigrette is an absolute winner. Imagine tender Brussels sprout leaves perfectly sautéed to a bright green, crispy bits of smoky bacon, and a nutty, slightly sweet vinaigrette that ties it all together so effortlessly. It’s a salad that invites you to enjoy each bite with all senses engaged, making it a perfect side dish or light meal that feels special every single time.

Ingredients You’ll Need

To make this alad With Bacon and Hazelnut Vinaigrette truly shine, you only need a handful of simple, fresh ingredients, but each one plays an essential role. From the earthy crunch of Brussels sprouts to the rich depth of hazelnuts and the smoky, salty pop of bacon, it all blends into an unforgettable taste experience.

• Brussels sprouts (12 ounces): The star of the salad, providing crisp, bright leaf texture full of nutrients.
• Hazelnuts (3/4 cup): Adds a toasty, buttery flavor and a satisfying crunch when coarsely crushed.
• Small shallot (1, finely minced): Offers subtle sharpness and sweetness to balance the dressing.
• Honey (1 tablespoon): Provides a gentle sweetness that complements the tanginess of the vinegar.
• Sherry vinegar (1 tablespoon): Brings a nuanced acidity that lifts all the flavors.
• Extra-virgin olive oil (1 tablespoon): Creates a silky, rich vinaigrette base that ties ingredients together.
• Bacon (3 ounces, cut into 1/2-inch pieces): Adds smoky, crispy deliciousness and renders flavorful fat for cooking.
• Kosher salt and freshly ground black pepper: Essential for seasoning and bringing out the best in every ingredient.

How to Make alad With Bacon and Hazelnut Vinaigrette

Step 1: Prepare the Brussels Sprouts

Start by trimming the bottoms off the Brussels sprouts. As you do this, separate the leaves that naturally fall away and put them in a large bowl. Continue until you’ve removed everything except the central core of each sprout. Then, thinly slice these cores and add them to the bowl with the leaves. This process ensures every part of the Brussels sprouts is used, giving you a mix of textures, from tender to crisp.

Step 2: Make the Hazelnut Vinaigrette

Coarsely crush the hazelnuts using a mortar and pestle or by carefully pounding them under a skillet. Transfer the crushed nuts to a separate medium bowl. Add the finely minced shallot, honey, sherry vinegar, and olive oil to the nuts, creating the base of your vinaigrette. Set this aside—soon it will blend beautifully with the bacon fat for a flavor boost.

Step 3: Cook the Bacon and Combine the Dressing

Place the bacon pieces in a medium skillet over medium-high heat. Cook, stirring regularly, until the bacon is crisp and has released its fat, about four minutes. Remove the bacon with a slotted spoon to a small bowl. Pour two tablespoons of the bacon fat into the bowl with the hazelnut vinaigrette and whisk until combined. Season to taste with salt and freshly ground black pepper. This step transforms the vinaigrette into a luscious, smoky dressing that makes this alad With Bacon and Hazelnut Vinaigrette so irresistible.

Step 4: Sauté the Brussels Sprouts

Return the skillet with the remaining bacon fat to high heat until it just starts to smoke. Add the prepared Brussels sprout leaves, spreading them out evenly, and season generously with salt and pepper. Leave them undisturbed for one minute to let them char slightly, then stir and continue cooking while shaking and stirring constantly. This will take about another minute and helps the leaves become bright green and just tender without losing their crunch. Remove from heat and transfer to a large bowl.

Step 5: Toss and Serve

Add the crisp bacon and the hazelnut vinaigrette to the warm Brussels sprouts. Toss everything gently but thoroughly to coat all the leaves with dressing. Serve your alad With Bacon and Hazelnut Vinaigrette immediately to enjoy the warm, crunchy, savory, and nutty symphony of flavors at their freshest.

How to Serve Salad With Bacon and Hazelnut Vinaigrette

Garnishes

Adding a few extra touches makes this salad even more special. Try sprinkling some extra toasted hazelnuts on top for an enhanced crunch or a handful of fresh herbs like parsley or chives to brighten up the earthiness. A few shavings of Parmesan can add a subtle, salty creaminess that pairs beautifully with the smoky bacon.

Side Dishes

This alad With Bacon and Hazelnut Vinaigrette can stand alone, but it also pairs wonderfully with hearty mains. Serve it alongside roasted chicken, grilled pork chops, or even a simply cooked salmon for a balanced and satisfying meal. It’s a great way to add a fresh, wholesome contrast to richer proteins.

Creative Ways to Present

For a creative twist, serve this salad over a bed of mixed greens or alongside roasted sweet potatoes to introduce extra color and sweetness. You can even stuff it inside warm pita pockets for a hand-held delight or serve it in small mason jars as an elegant appetizer at a dinner party—there are endless ways to enjoy this delightful salad.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store them in an airtight container in the refrigerator for up to two days. For best texture, keep the vinaigrette separate and toss just before serving to prevent the Brussels sprouts from becoming soggy.

Freezing

Because the salad contains crispy bacon and fresh leaves, freezing is not recommended, as these components will lose their texture and fresh flavor. It’s best enjoyed fresh to capture its vibrant qualities.

Reheating

If you want to reheat leftovers, gently warm the Brussels sprouts and bacon on the stove over low heat just until heated through. Avoid overheating, which can wilt the greens and toughen the bacon. Then toss with fresh vinaigrette for that fresh-dressed flavor shine.

FAQs

Can I use other nuts instead of hazelnuts?

Absolutely! While hazelnuts bring a unique buttery richness, walnuts or pecans can be excellent substitutes, offering their own distinctive crunch and flavor profile.

Is it possible to make this salad vegetarian?

Yes! Simply omit the bacon and use a smoky seasoning like smoked paprika in the vinaigrette, or add roasted chickpeas for that crispy, savory element.

Can I prepare the Brussels sprouts in advance?

You can trim and slice the Brussels sprouts up to a day ahead and store them in the fridge. However, it’s best to cook them fresh right before tossing with the dressing to maintain their brightness and texture.

What type of vinegar works best for the vinaigrette?

Sherry vinegar is ideal for its balanced tang and subtle sweetness, but you can also experiment with apple cider or white wine vinegar for a slightly different but delicious flavor.

How can I make the salad suitable for larger groups?

Scaling this alad With Bacon and Hazelnut Vinaigrette is straightforward—just multiply the ingredients accordingly and cook the Brussels sprouts in batches if needed to ensure even, crisp cooking.

Final Thoughts

This Salad With Bacon and Hazelnut Vinaigrette is one of those dishes that feels both indulgent and wholesome at the same time. It’s fresh, nutty, smoky, and beautifully textured all at once, perfect for sharing with friends or family on any occasion. I wholeheartedly encourage you to give this recipe a try; it might just become your new season favorite you can’t wait to make again and again.

Print