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Bacon And Brussel Sprout makes a crisp, savory salad that balances shaved texture with bright citrus and crunchy almonds. You get a mix of salty bacon, tangy lemon and orange, and nutty Pecorino-Romano for a reliable side or light main.
Many people search for this recipe because it turns a winter vegetable into a fresh, textural dish that travels well to potlucks and holiday dinners. It solves the need for a make-ahead salad that still tastes lively the next day.
Why Make This Recipe
This salad is quick to assemble once you prep the elements. Shaving the brussels with a mandoline or knife takes minutes and creates a base that soaks up dressing without wilting.
Ingredients are easy to source year-round: citrus, shallot, olive oil, almonds, Pecorino-Romano, and bacon. The dressing is an emulsion that holds on the shredded leaves, so a little whisking goes a long way.
Total active time is short and most steps can be done ahead. That makes it suitable for weeknight dinners, holiday buffets, or as a composed side for grilled meats.
How to Make Bacon And Brussel Sprout Salad
The approach focuses on contrasting textures and a stable dressing. You emulsify the lemon-and-orange vinaigrette so it coats the shredded brussels, then combine crunchy toasted almonds and salty bacon with the Pecorino-Romano. Using coarsely chopped almonds and freshly grated cheese keeps each bite balanced.
Ingredients
- 1 lemon
- 1 orange
- 1 large shallot, minced
- 1/2 cup olive oil
- Salt and pepper to taste
- 6 slices cooked bacon, crumbled or chopped
- 4 dozen brussel sprouts
- 1 cup almonds
- 1 cup grated Pecorino-Romano cheese
Directions
- Cook and crumble the bacon.
- In a large bowl, squeeze the juice of the lemon and orange, then add the minced shallots.
- Pour in the olive oil in a steady stream while whisking to create an emulsion.
- Season with salt and pepper and refrigerate until ready to use.
- Using a mandoline, shave the brussel sprouts into thin slices to create a shredded texture.
- Rinse and dry them after slicing.
- In a food processor, pulse the almonds until coarsely chopped.
- In a large bowl, combine the sliced brussel sprouts with 3/4 of the chopped almonds, the grated Pecorino-Romano cheese, and the crumbled bacon.
- Toss to combine.
- Just before serving, toss the salad with the prepared dressing and sprinkle the remaining almonds, cheese, and bacon on top.
- If needed, add more olive oil and toss again to combine.
- Serve immediately or store in the fridge for 1 to 2 days.
How to Serve Bacon And Brussel Sprout Salad
Serve the salad chilled or at cool room temperature. It pairs well with roasted chicken, seared salmon, or as part of a buffet with grain bowls.
For drinks, choose a crisp white like Sauvignon Blanc or a light-bodied rosé. Non-alcoholic pairings include sparkling water with lemon or an unsweetened iced tea.
Garnish with additional grated Pecorino-Romano and a few extra almond pieces for texture. A citrus wedge on the side lets guests add more brightness.
How to Store Bacon And Brussel Sprout Salad
Keep the dressed salad in an airtight container in the refrigerator for 1 to 2 days. If you plan to store it longer, keep the dressing separate and toss just before serving.
Do not freeze this salad; frozen brussels and dressing separate and become soggy. Toasted almonds and bacon will hold up for a day but may soften over time.
To prevent drying, press a piece of plastic wrap directly onto the surface before sealing the container. Refrigerate at or below 40°F (4°C).
Tips to Make Bacon And Brussel Sprout Salad
- Use a mandoline or a very sharp knife for uniform shaved brussel sprouts. This helps the dressing coat each piece evenly.
- Toast the almonds briefly in a dry skillet to enhance their flavor before pulsing.
- Whisk the lemon and orange juices with the shallot first, then add oil slowly to form a true emulsion.
- Taste and adjust salt after adding Pecorino-Romano, since the cheese is salty.
- Reserve some almonds and bacon for topping so the salad keeps its crunch when served.
- If you prefer milder shallot flavor, rinse the minced shallot in cold water before adding to the dressing.
- Pulse almonds coarsely rather than turning them into a powder to maintain texture.
- If you don’t have a mandoline, slice brussels thinly with a sharp chef’s knife.
Common Mistakes to Avoid
A common error is overdressing the shredded brussels, which makes them soggy. Start with less vinaigrette and add more if needed.
Another mistake is using very finely ground almonds; they blend into the leaves rather than adding crunch. Pulse them coarsely and reserve some for topping.
Variations
If you want a vegetarian option, omit the bacon and add 1/2 cup toasted chickpeas for a similar crunch. Swap Pecorino-Romano for Parmesan if you prefer a milder cheese. For extra sweetness, stir in a tablespoon of honey to the lemon and orange vinaigrette.
FAQs
Can I make this salad ahead of time?
Yes. Keep the dressing separate and toss with the shaved brussels shortly before serving to preserve texture.
Is it safe to shave brussel sprouts with a mandoline?
Yes, if you use the safety guard and move slowly. Otherwise, use a sharp knife and cut carefully.
What can I substitute for almonds?
Toasted walnuts or pecans work well and provide similar crunch and richness.
How do I re-crisp the bacon if it softens?
Reheat crumbled bacon in a skillet for 1–2 minutes until crisp again, then cool before adding.
Can I use frozen brussel sprouts?
Frozen are not recommended for this preparation because thawed leaves become watery and lose the desired crispness.
Will the dressing keep in the fridge?
Yes, the citrus vinaigrette stored in an airtight container will keep for 3–4 days; whisk again before using.
Is Pecorino-Romano necessary?
No, but Pecorino-Romano adds a salty, tangy note that complements the bacon. Parmesan is an acceptable substitute.
How do I make the dressing smoother?
Whisk the shallot and citrus first, then add the oil in a very slow stream to achieve a stable emulsion.
Conclusion
This Bacon And Brussel Sprout salad works well as a simple weeknight side or a composed potluck dish thanks to its bright lemon and orange vinaigrette and crunchy almonds. For another tested take on this combination and ideas for adjusting quantities, see the Pinch of Yum bacon and brussel sprout salad recipe.
More salad Recipe :
Harvest Salad With Maple Dressing Made Easy
Bacon And Brussel Sprout Salad
A crisp, savory salad that balances shaved brussel sprouts with bright citrus, crunchy almonds, and salty bacon, perfect for potlucks or holiday dinners.
Ingredients
Method
Preparation
- Cook and crumble the bacon.
- In a large bowl, squeeze the juice of the lemon and orange, then add the minced shallots.
- Pour in the olive oil in a steady stream while whisking to create an emulsion.
- Season with salt and pepper and refrigerate until ready to use.
- Using a mandoline, shave the brussel sprouts into thin slices.
- Rinse and dry them after slicing.
- In a food processor, pulse the almonds until coarsely chopped.
Combining Ingredients
- In a large bowl, combine the sliced brussel sprouts with 3/4 of the chopped almonds, the grated Pecorino-Romano cheese, and the crumbled bacon.
- Toss to combine.
- Just before serving, toss the salad with the prepared dressing and sprinkle the remaining almonds, cheese, and bacon on top.
- If needed, add more olive oil and toss again to combine.
- Serve immediately or store in the fridge for 1 to 2 days.
Notes
Serve chilled or at room temperature. Pairs well with roasted chicken or seared salmon. Store dressed salad in an airtight container; keep dressing separate for longer storage.