Kale and Brussels Salad with Bacon
Cuisine: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 10 slices of bacon
  • Salad
  • 1 bunch of kale, ribs removed, cut into thin ribbons
  • 1 lb. Brussels sprouts, thinly sliced
  • 2 shallots, finely chopped
  • 2 tbsp. olive oil
  • 1 tbsp. Dijon mustard
  • ½ lemon, juiced
  • 2 tbsp. apple cider vinegar
  • Salt and freshly ground pepper
  • Freshly grated parmesan cheese
  • Rosemary Pecans
  • 1 cup pecan halves
  • 2 tbsp. brown sugar
  • 1 tbsp. chopped fresh rosemary
  • ½ tsp. salt
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Mix together the pecans, brown sugar, rosemary, and salt. Spread the pecans on a rimmed baking sheet lined with parchment paper and toast for 10 minutes.
  2. Chop the bacon and brown in a large skillet. When it's done cooking, remove with a slotted spoon and transfer to a plate lined with paper towels. Remove all but about 2 tbsp. of the bacon grease.
  3. Add the olive oil to the skillet along with the shallots and cook until the shallots for about five minutes. Add the mustard, lemon juice, and vinegar and cook for a few minutes. Taste and add salt and pepper as needed.
  4. Place the shredded kale and Brussels sprouts in a large bowl. Add half of the dressing and use your hands to massage it into the salad. Add the bacon, cheese, and toasted pecans and top with the remaining dressing.
  5. Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/kale-and-brussels-salad-with-bacon/