Shaved brussels sprout salad with currants and bacon vinaigrette

shaved brussels sprout salad with currants and bacon vinaigrette // a thousand threads
Say what you want about brussels sprouts, everything — and I mean everything — is better with bacon.

Not that I’m not a fan of the sprouts, but it never hurts to do a little doctoring up. And let’s be honest… green veggies have never been my thing.

I want them to be my thing. I really do. In fact until I was at least 20 years old I thought I loved the sprouts…

I mean, my grandma’s sprouts were delicious. Nevermind that they were smothered in butter and cheese.

shaved brussels sprout salad with currants and bacon vinaigrette // a thousand threadsshaved brussels sprout salad with currants and bacon vinaigrette // a thousand threads
But when I think back to the earlier days, one childhood memory involves hiding another certain green side dish in the holes of our cinder block side table so that I wouldn’t have to finish my plate… in fact if it weren’t for that broccoli I probably wouldn’t remember having eaten off of that table at all.

Now, at the ripe old age of 30, I just hide my non-bacon-covered greens in the dog’s mouth.

… like any civilized adult.

shaved brussels sprout salad with currants and bacon vinaigrette // a thousand threadsshaved brussels sprout salad with currants and bacon vinaigrette // a thousand threads
Shaved brussels sprout salad with currants and bacon vinaigrette

5 slices bacon, chopped
1/2 cup sherry vinegar
2 tablespoons Dijon mustard
2 cups brussels sprouts, shaved
1/2 red onion
1/4 cup halved toasted hazelnuts
2 tablespoons dried currants
Cracked black pepper, to taste
Salt, to taste
Shaved parmigiano-reggiano

For the dressing:
Cook bacon in a skillet until crisp. Remove bacon, leaving drippings in skillet, and set aside on a paper towel. While drippings are still hot, mix sherry vinegar and mustard in the pan to combine. Salt and pepper to taste.

For the salad:
Layer brussels sprouts, red onion, hazelnuts, currants, and bacon on two salad plates. Top with parmigiano-reggiano and cracked pepper. Serve with dressing on the side, or dress and serve immediately.

shaved brussels sprout salad with currants and bacon vinaigrette // a thousand threads

One Comment

  1. Posted February 4, 2015 at 12:16 pm | Permalink

    All I can say is Y U M.

Leave a Reply

  • logo

  • about



    Life, love, and the little things… one thread at a time.

  • explore

  • sponsors

  • dough uprising

  • field + foundry

  • subscribe

  • search

  • FN Design

    I’m so honored that you might want to use a little
    piece of my work, but please do remember to link back.
    Unless otherwise noted, all content and images are my own.

    Full Disclosure: A Thousand Threads is part of several affiliate advertising programs. This means that if you click and/or make a purchase through certain links on this site, I may make a small commission. I also occasionally work with affiliate links on my Pinterest page. The content of my posts or pins, however, are all things I genuinely like. I will only work with affiliates that fit my aesthetic and brand.

    All content is © 2011-2017 A Thousand Threads. All rights reserved.