View the full recipe here: https://colemannatural.com/kitchen/shaved-brussels-sprouts-salad-with-bacon/
Products in this recipe: Coleman Steak Cut Bacon
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Remember that retro spinach and bacon salad from the 80s? This is an updated Brussels sprouts kleslaw with that same warm bacon dressing and all those delicious toppings. Bacon is at the heart of this dish. Use steak cut slices, nice and thick like this. These are 38 of an inch thick. You’ll need four slices cut into/2 in pieces, which will be about 18 to 20 pieces per slice. You know this is going to be good. Cook them over medium heat until they’re nicely browned and crispy outside. But since they’re thick steak cut, they’ll still be meaty inside. Transfer them to a paper towel lined plate and pour the fat into a bowl. Now for those sprouts, you can use a mandolin or with a knife, slice them in half and then put them on their cut side and do thin shavings going towards the stem end. Discard the tough stem. These turn out really nice but take a lot of time. It’s easier to do them in the food processor in batches about eight at a time. Just pulse a few times. Don’t overdo it. If there are larger pieces remaining, pull them out to process separately later. When the sprouts are done, make the dressing by heating 2 tbsps of bacon fat over medium heat. Add a/3 of a cup of finely chopped white onion. Cook and stir until soft. Add a tablespoon of water and dissolve in 2 tbsps of sugar. Add four teaspoons of cider vinegar and then stir in a half a cup of mayonnaise. It’s a creamy sweet and tangy bacony dressing. Adding it warm to the Brussels sprouts tenderizes them slightly. Stir it in like a klelaw. You can plate it as individual servings like I’m doing here or as a sloth for a group. Put it in a shallow 8×8 in baking dish and then do a good layer of the other toppings. That’s the tomatoes, mushrooms, red onion, chopped egg, and then those meaty crispy steak cut bacon pieces. Warm bacon salad. Welcome to 2025.
1 Comment
PROcess? 😅😅