Brussels Sprouts Salad with Bacon and Currants

Instead of steaming or roasting whole Brussels sprouts, try them thinly sliced and dressed with a zippy vinaigrette that’s loaded with crisp bacon and sweet currants. You’ll never look at this versatile veggie the same way again!

Regan Burns Cafiso

Brussels Sprouts Salad with Bacon and Currants

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    1 pound Brussels sprouts, washed and trimmed 2 tablespoons reserved bacon drippings
    4 thick slices bacon (about 7.5 ounces), halved lengthwise and cut into -inch pieces 1/4 cup dried currants
    2 tablespoons apple cider vinegar Coarse salt and freshly ground pepper
    1 teaspoon Dijon mustard Extra-virgin olive oil, for drizzling
    2 teaspoons packed light brown sugar


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    • 1

      Thinly slice Brussels sprouts, using a mandoline or the slicing attachment of your food processor (halve larger sprouts before slicing); transfer to a serving dish.

    • 2

      In a large sauté pan, cook bacon over medium heat until crisp; remove bacon to a paper-towel lined plate. Pour drippings into a heat-proof bowl and reserve; place pan over low heat. Add vinegar, sugar, and mustard to pan, stirring to scrape up any browned bits; stir in 2 tablespoons reserved bacon drippings, currants, and bacon. Remove from heat and immediately pour hot dressing over Brussels sprouts; toss gently. Drizzle 1 to 2 tablespoons extra-virgin olive oil over salad and season with salt and pepper; toss again. Serve warm.

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