Low-Carb Brussels Sprouts Salad with Bacon, Almonds, and Parmesan
-
Category
Breakfast
-
Cusine
Low-Carb
What do you need?
How to make?
Ingredients
1 lb. Brussels Sprouts
6 slices thick bacon
1/2 cup slivered almonds
1/3 cup coarsely grated Parmesan
salt and fresh-ground black pepper to taste
2 T bacon grease from pan drippings
1 T olive oil
2 T fresh-squeezed lemon juice
1 T Dijon mustard
2 T red wine vinegar
1 T maple syrup
Directions
Trim brussels sprouts if needed and cut in half. Thinly slice brussels sprouts. Â Put the shredded brussels sprouts into a salad bowl. Measure out the almonds, then toast the almonds in a dry pan over medium-high heat until they're fragrant, about 2 minutes Slice bacon pieces into short, thick slices. Â Cook the bacon in a hot pan until it's very crisp; then drain on paper towels and let cool. Â Measure 2 tablespoons of bacon grease from the pan and put in a glass measuring cup, pouring out the rest of the bacon grease but not wiping out the pan. Â Add the olive oil, lemon juice, Dijon, red wine vinegar, and maple syrup and whisk until well-combined. Put the dressing mixture into the same pan you cooked the bacon in and heat until it's bubbling. Â Pour over the brussels sprouts and stir to combine, then gently stir in the chopped bacon, toasted almonds, and Parmesan. Season to taste with salt and fresh-ground black pepper. Go ahead and toss in some dried cranberries if you're making this for a holiday salad!.
