I’m definitely torn on brussels sprouts. I don’t particularly care for them. But sometimes, if done right, I love them. This salad is brussels sprouts done right! We can probably credit the bacon for that!
- Brussels Sprouts
- White Wine Vinegar
- 1 Whole Lemon Juiced
- Garlic Powder
- Salt and Pepper
- Olive Oil (Optional)
First step is to blanch the BRUSSELS SPROUTS for 1 minute. Place in fridge and allow to cool. Once the BRUSSEL SPROUTS are cooled, slice them very thinly.
Next you will want to fry the BACON. I find chopping the bacon before frying will result in the most evenly fried bacon. Once the BACON is fried, add the BACON to the BRUSSELS SPROUTS with some of the hot BACON GREASE.
For the Vinaigrette, hold on to some BACON GREASE and mix in a bowl with equal parts WHITE WINE VINEGAR and OLIVE OIL (optional) and GARLIC POWDER, SALT, and PEPPER to taste. Combine with the BRUSSELS SPROUTS and BACON and mix thoroughly. EAT!