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alad With Bacon and Hazelnut Vinaigrette Recipe

Salad With Bacon and Hazelnut Vinaigrette Recipe

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5.1 from 9 reviews

This Warm Brussels Sprout Salad with Bacon and Hazelnut Vinaigrette is a vibrant, flavorful dish featuring tender, bright green Brussels sprout leaves tossed with crispy bacon and a rich, nutty vinaigrette made from hazelnuts, honey, sherry vinegar, and olive oil. Perfect as a side or light main, this salad delivers a perfect balance of savory, sweet, and crunchy textures.

  • Total Time: 30 mins
  • Yield: 2 servings

Ingredients

Brussels Sprouts

  • 12 ounces Brussels sprouts

Hazelnut Vinaigrette

  • 3/4 cup hazelnuts
  • 1 small shallot, finely minced (about 2 tablespoons)
  • 1 tablespoon honey
  • 1 tablespoon sherry vinegar
  • 1 tablespoon extra-virgin olive oil

Bacon and Seasoning

  • 3 ounces bacon, cut into 1/2-inch pieces
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the Brussels sprouts: Trim off the bottoms of the Brussels sprouts and separate all released leaves, transferring them to a large bowl. Continue trimming and removing leaves until only the small central core remains. Thinly slice the core and add it to the bowl with the leaves. Discard the trimmed bottoms.
  2. Make the hazelnut vinaigrette: Coarsely crush the hazelnuts using a mortar and pestle or by pounding under a skillet. Transfer the crushed hazelnuts to a medium bowl. Add the finely minced shallots, honey, sherry vinegar, and olive oil. Set this mixture aside.
  3. Cook the bacon: Spread the bacon pieces in a medium skillet over medium-high heat. Stir frequently until the bacon is very crisp and the fat has rendered, about 4 minutes. Remove bacon with a slotted spoon to a small bowl.
  4. Combine vinaigrette with bacon fat: Pour 2 tablespoons of the rendered bacon fat into the bowl with the hazelnut vinaigrette. Whisk well to combine, then season with kosher salt and freshly ground black pepper to taste.
  5. Sauté Brussels sprouts: Return the skillet with remaining bacon fat to high heat until lightly smoking. Add the Brussels sprout leaves and sliced core, spreading them in an even layer. Season with salt and pepper. Cook without stirring for 1 minute, then stir and continue to cook, shaking and stirring constantly until the leaves are bright green and just beginning to become tender, approximately 1 more minute.
  6. Toss and serve: Transfer the cooked Brussels sprouts to the large bowl. Add the crispy bacon and hazelnut vinaigrette. Toss everything together thoroughly and serve immediately while warm.

Notes

  • Use fresh, firm Brussels sprouts for the best texture and flavor.
  • Toasting the hazelnuts before crushing can enhance their flavor.
  • Adjust the amount of bacon fat added to the vinaigrette for a richer or lighter dressing.
  • Serve the salad immediately to enjoy the crispness of the bacon and freshness of the Brussels sprouts.
  • Author: Daisy
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Salad
  • Method: Sautéing
  • Cuisine: American
  • Diet: Low Fat

Nutrition

  • Serving Size: 1 serving
  • Calories: 350 kcal
  • Sugar: 6 g
  • Sodium: 450 mg
  • Fat: 28 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 18 g
  • Trans Fat: 0 g
  • Carbohydrates: 12 g
  • Fiber: 5 g
  • Protein: 9 g
  • Cholesterol: 25 mg

Find it online: https://dishiary.com/alad-with-bacon-and-hazelnut-vinaigrette-recipe/