Bacon Brussels Crunch Salad
Gluten-Free, Dairy-Free (if modified)
Servings: 6
Ingredients
- 6 slices thick cut bacon
For the Crumbs:
- 1 cup gluten-free panko breadcrumbs
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground pepper
For the Dressing:
- 1 small shallot, roughly chopped
- 2 garlic cloves, roughly chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- ¼ cup balsamic vinegar
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried thyme
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1/2 cup extra virgin olive oil
For the Salad:
- 1 pound brussels sprouts, ends trimmed and shaved very thin
- 2 bundles Tuscan kale, de-ribbed and thinly sliced
- 1 cup chopped Italian parsley
- 1 medium granny smith apple, thinly sliced
- ½ cup cubed white cheddar cheese (omit for dairy-free)
- ½ cup chopped toasted pecans
Instructions
Make the Bacon:
- Line a baking sheet with parchment paper. Add the bacon to the sheet and transfer to a COLD oven on the middle rack. Turn the heat to 400℉ and bake for 17 to 20 minutes until the bacon is crisp. Transfer the cooked bacon to a paper towel-lined plate and set aside. Once cooled, roughly chop and set aside.
Make the Crumbs:
- Drain the excess bacon grease into a heat-proof container, leaving the parchment paper on the sheet. To the baking sheet, add the panko, paprika, garlic powder, dried thyme, salt, and pepper. Pour over 1 tablespoon of the residual bacon grease, and toss to combine, coating all of the crumbs in the grease and ensuring they are evenly coated. Transfer the sheet back to the oven on the middle rack and bake for 5 to 7 minutes, stirring halfway through, until the crumbs are crisp and golden brown. Allow to cool entirely before tossing into the salad.
Meanwhile, Make the Dressing:
- In a wide-mouth jar, add the shallot, garlic, Dijon, maple syrup, balsamic vinegar, lemon zest and juice, dried thyme, salt, pepper, and olive oil. Using an immersion blender, blend until the dressing is completely smooth and emulsified. Set aside in the fridge until you’re ready to assemble the salad.
Assemble the Salad:
- In a large mixing bowl, add the kale and shaved brussels sprouts. Add about ¼ cup of dressing and mix, using tongs, until the dressing has started to soften the kale and brussels sprouts, about 1 to 2 minutes.
- Toss in all of the parsley, then half of the sliced apple, cheddar cheese, pecans, cooked bacon, and panko breadcrumbs (reserving the other half of each for garnish). Toss to combine, adding more dressing as you mix until the salad is dressed to your liking.
- Garnish the salad with the remaining apple, cheese, pecans, bacon, and panko crumbs.