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–+ servings

Raw Brussels Sprout and Radicchio Salad with Warm Bacon Vinaigrette Recipe

La Faguette
A great way to look fancy when you're really not!
5 from 3 votes
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Print This Bish Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Servings 4 people

Ingredients
  

  • 4 slices thick-cut bacon
  • 1 apple (green or red will work!) cored and sliced thin. I love skin-on but that's up to you! See Tip #2 below!
  • 8 brussels sprouts, sliced paper thin (work from top of sprout to base, discarding base)
  • 1 small head radicchio, sliced paper thin (work from top to base, discarding base)
  • 2 Tbsp olive oil
  • 1 Tbsp apple cider vinegar
  • ½ - 1 Tbsp whole grain mustard
  • 1 tsp honey
  • bleu cheese crumbles, to your liking
  • kosher salt
  • black pepper

Instructions
 

  • Cook bacon to desired doneness. Remove and set on a paper towel-lined plate. DO NOT DISCARD THE GREASE IN THE PAN, KEEP IT IN THERE! Crumble bacon when cooled.
  • Lower heat on stove. You can work in the same pan or pour grease into a small pot to take up less space.
  • To the bacon grease, add oil, vinegar, mustard, and honey. Mix well and season to taste with salt and pepper but BE CAREFUL cause this shit is HOT!!! Keep warm on stove until ready to serve.
  • In a medium bowl, toss together sprouts, radicchio, apple, bacon, and desired amount of bleu cheese.
  • You can toss salad with vinaigrette just before serving, or you can keep it separate in a heat-proof vessel!

Notes

JUST THE TIPS!
1.) Set up your 'mise en place.' This means do what the recipe tells you to do to the individual ingredients, measure them out, and then place them in separate little bowls/dishes/what-have-you. When it's time to build the recipe, you have everything measured and ready to go. It makes the entire process so much easier and more enjoyable! 
2.) To keep your apple slices from turning brown, hold them in a bath of cold water with a splash of apple cider vinegar until ready to use!
3.) Classic vinaigrette ratio is 3:1, 3 parts oil (in this case bacon fat) to 1 part vinegar. This should help you perfect your dressing.
4.) If using dijon instead of whole grain mustard, use less! Dijon is wayyy more potent!
OMG DID YOU MAKE THIS?!? 
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Keyword bacon vinaigrette, brussels sprouts, easy side salad
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