Ultimate Low-Carb Brussels Sprouts Salad: Crispy Bacon & Shallots Perfection
Prepare to fall in love with Brussels sprouts all over again! This incredible low-carb Brussels Sprouts Salad combines the delightful crunch of freshly shredded sprouts with the savory goodness of pan-fried bacon and the sweet, caramelized notes of crispy shallots. It’s a harmonious blend of flavors and textures that makes for an unforgettable side dish, or even a satisfying light meal on its own.
From Skeptic to Superfan: My Brussels Sprouts Journey
It’s hard to believe, but there was a time when I actively avoided Brussels sprouts. Like many, I associated them with bland, overcooked vegetables. However, my perspective completely shifted after my first Whole30 challenge. Roasting these “little guys” with bacon revealed a hidden depth of flavor – a slightly sweet, earthy taste perfectly complemented by the salty crispness of bacon. It taught me a valuable lesson: everything truly is better with bacon, especially when it comes to vegetables!
My newfound obsession led to me stocking up on a giant, two-pound bag of whole Brussels sprouts from Costco – a fantastic deal compared to smaller grocery store portions. While roasted sprouts are undeniably delicious and a staple in my kitchen, I found myself craving something different, a fresh take on my favorite green spheres. That’s when the idea for a vibrant, crunchy salad sparked my imagination.
The Accidental Genius of Crispy Shallots
My initial plan involved a simple Brussels sprouts salad tossed with bacon and a zesty, citrus-infused orange vinaigrette. I whipped up a generous bowl, but in my haste, I completely forgot to incorporate the shallots directly into the dressing, as some recipes suggest. To be honest, I’m not a huge fan of raw onions or shallots; their pungent bite can sometimes overpower delicate flavors. So, this oversight turned out to be a blessing in disguise. I was left with two shallots and a question: what to do with them?
A spark of inspiration hit! After pan-frying the bacon for the salad, I still had a glorious pool of leftover bacon drippings in the skillet. Naturally, I decided to thinly slice the shallots and fry them in that aromatic fat. The result? Golden-brown, incredibly crispy shallots that added an unexpected layer of savory sweetness and irresistible texture. This last-minute improvisation transformed a simple salad into something truly special, elevating the dish with a gourmet touch that I’m now incredibly proud of. It’s a testament to how happy accidents can lead to culinary breakthroughs!
Why This Brussels Sprouts Salad Will Become Your New Favorite
This Brussels Sprouts Salad with Bacon and Crispy Shallots is more than just a side dish; it’s a culinary experience. Its robust flavors and satisfying textures make it versatile enough to be enjoyed in many ways. I remember making it the same week as my Apple Butter and Chipotle Chicken Thighs, and for an entire week, this salad was my go-to lunch. And let me tell you, I was absolutely delighted by it every single day!
Perfect for Any Occasion
- **A Standalone Meal:** The combination of protein from the bacon, healthy fats from the avocado oil, and fiber from the sprouts, nuts, and cheese makes this salad substantial enough for a light yet satisfying meal.
- **An Ideal Side Dish:** It pairs wonderfully with grilled chicken, roasted pork, or even a simple steak. Its vibrant flavors cut through richness, offering a refreshing contrast.
- **The Ultimate Holiday Contender:** Looking for a show-stopping side for your Thanksgiving dinner or other holiday gatherings? This salad is a fantastic choice! Its unique combination of flavors and textures will impress your guests. Just remember to hold off on tossing everything with the dressing until right before serving to prevent the sprouts from becoming soggy, ensuring maximum crispness.
Beyond its incredible taste and versatility, this salad boasts excellent nutritional credentials. It’s naturally low-carb and keto-approved, making it a perfect fit for a variety of dietary preferences without compromising on flavor. It’s packed with healthy fats, fiber, and essential nutrients, proving that healthy eating can be incredibly delicious.
Expert Tips for Preparing Your Brussels Sprouts Salad
Achieving the perfect Brussels sprouts salad starts with the right preparation. While convenience might tempt you to grab pre-shredded sprouts, I highly recommend shredding them yourself. Store-bought versions often lack the crispness and vibrancy of freshly prepared sprouts, tending to be a bit limp and wilted. Freshly shredded sprouts offer a superior texture that is essential for this salad’s appeal.
How to Perfectly Shred Brussels Sprouts:
- **Mandoline Slicer:** For uniform, thin slices, a mandoline is your best friend. Be sure to use the safety guard to protect your fingers! Simply trim the ends of the sprouts and carefully run them across the blade.
- **Food Processor:** This is my preferred method for speed and efficiency, especially when dealing with a large batch. Use the shredding or slicing attachment. A crucial tip I learned the hard way: always remove the smaller blade that sits at the bottom before using the shredding disk. If you leave it in, it can make a mess and not shred properly.
- **Sharp Knife:** If you don’t have a mandoline or food processor, a sharp chef’s knife works perfectly well. Trim the ends, cut the sprouts in half lengthwise, place the cut side down, and then thinly slice them across into ribbons.
The Magic of the Vinaigrette:
The citrus vinaigrette is the bright, zesty counterpoint to the rich bacon and earthy sprouts. Freshly squeezed lemon and orange juice provide a wonderful tang and subtle sweetness. Whisking them vigorously with a good quality avocado or olive oil will create a creamy emulsion that coats the ingredients beautifully. Don’t be shy with the salt and pepper – proper seasoning truly makes the flavors sing. This dressing can be made several days in advance and stored in the refrigerator, allowing its flavors to meld and deepen.
Making Your Bacon and Shallots Extra Crispy:
For truly exceptional bacon, cook it slowly over medium heat until it reaches your desired level of crispness. Drain it on paper towels before crumbling. The same principle applies to the shallots: thin slices fried in the leftover bacon drippings until golden and crunchy will add a layer of texture and flavor that elevates the entire dish. This simple step makes a world of difference.
Customization and Serving Suggestions
While this recipe is fantastic as is, feel free to get creative! You can experiment with different nuts, such as toasted walnuts or slivered almonds, for a varied crunch. If Pecorino-Romano isn’t your preference, a good quality Parmesan or even a crumbled goat cheese could add an interesting twist. For an extra touch of sweetness, a handful of dried cranberries or thinly sliced apples would be a delightful addition, especially for a fall or holiday spread. This salad truly shines when served fresh, allowing the vibrant flavors and crisp textures to take center stage.
Brussels Sprouts Salad with Bacon and Crispy Shallots
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Ingredients
- 1 lemon
- 1 orange
- 2 large shallots – sliced
- ½ cup avocado oil – or olive oil
- salt and pepper – to taste
- 6 slices cooked bacon – crumbled
- 4 dozen brussel sprouts
- 1 cup pecans – chopped
- 1 cup grated Pecorino-Romano cheese
Instructions
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Prepare bacon in a skillet to package directions. Remove from heat, and crumble bacon. Set aside.
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Reheat bacon fat drippings, and add sliced shallots. Fry for 2-3 minutes, until shallots are crisp. Transfer fried shallot to a paper towel lined plate, to absorb excess grease.
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To a medium bowl, or mason jar, squeeze the juice of the lemon and orange. Pour the oil in, whisking to form an emulsion (it should appear more creamy and less transparent. Alternatively, you can blend all dressing ingredients together as well). Season generously with salt and pepper. Refrigerate until ready to use (this can be made ahead of time).
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Shave the brussel sprouts, into thin slices to make a shredded/slaw texture. I used the shredding attachment on my food processor.
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Add ¾ of the pecans, cheese, and bacon to the shredded brussel sprouts; toss to combine. When ready to serve, toss salad with citrus dressing, and sprinkle with remaining pecans, cheese, crispy shallots, and bacon over the top. If needed, add a few more tablespoons of avocado, or olive oil and toss.
Nutrition
Final Thoughts on This Low-Carb Delight
This Brussels Sprouts Salad with Bacon and Crispy Shallots isn’t just a recipe; it’s a celebration of bold flavors and satisfying textures. It transforms a humble vegetable into a vibrant, exciting dish that’s perfect for anyone seeking delicious low-carb options. Whether you’re a long-time Brussels sprout enthusiast or a curious newcomer, this salad is guaranteed to impress with its irresistible combination of savory bacon, sweet crispy shallots, crunchy pecans, and zesty citrus dressing. Give it a try, and let this wholesome, flavorful salad become a staple in your culinary repertoire!
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