I’m always trying to find ways to incorporate more vegetables into my diet. I make a lot of salads with leafy greens, but that can get a bit boring sometimes. Same with roasting vegetables. And adding a thick, cheesy, buttery sauce? Yeah, not so healthy (remember my Horseradish Brussels Sprouts Gratin?).
This warm bacon Brussels sprout salad is lightly dressed with agave nectar, a squeeze of orange juice, and olive oil. It’s packed with flavor, but lighter in calories than a gratin.
To prepare the Brussels sprouts, thinly slice them with a mandoline. It helps if you have mandoline gloves, instead of using the guard. The sprouts are almost too small to use guard effectively. If you think you can slice them without the guard, I’ll show you the scar on my finger that proves otherwise.
I still haven’t regained full feeling in the tip of my finger.
Most of the flavor in this salad comes from the bacon and cheese. I used delicious center cut bacon and grated pecorino-romano cheese. Pecorino-romano cheese is made from sheep milk and is pleasantly sharp and salty. Since the cheese is salty, be cautious of adding any additional salt to this salad. It’s better to add the cheese, then season with salt after (if needed).
The shredded Brussels sprouts can be served raw or sautéed. I prefer them lightly sautéed, just enough to make them perfectly tender.
This salad will serve 3 to 4 as a main entrée. I’m almost embarrassed to admit that Elliott and I ate the entire thing in one sitting. We couldn’t help ourselves.
- 1.5 lbs Brussels sprouts
- 8 slices bacon, cooked and chopped
- 3 boneless skinless chicken breasts, cooked and shredded
- ⅓ cup pecorino-romano cheese, grated
- 2 large shallots, diced
- 2 tbsp olive oil
- 2 tbsp agave nectar
- squeeze of orange juice
- salt and pepper, to taste
- Shred the Brussels sprouts using a mandolin or knife. Set aside.
- In a large skillet over medium-high heat, sauté the shallots in the olive oil until just tender. Add the shaved Brussels sprouts and cook until sprouts become crisp-tender, about 1 to 2 minutes. Remove from heat and add the chicken and bacon. Toss the ingredients together.
- Add the agave nectar, squeeze of orange juice, pepper, and pecorino-romano cheese. Toss until combined. Taste and season with salt, if nessessary.
- Serve immediately.
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