Saturday, February 9, 2013

Brussels Sprout Slaw w/Pistachios, Cranberries, Bacon, and Mint

2lbs Brussels Sprouts, cleaned and trimmed of large stem pieces
6oz Dried Cranberries (I buy THESE, from Steve's)
1/2 cup Roasted and Salted Shelled Pistachios, roughly chopped (I use THESE)

1/2 cup Fresh Lemon Juice
Rendered Fat from 6 Slices of thinly sliced Bacon plus Extra Virgin Olive Oil to make 1/2 cup of Fat
1/2 cup chiffonade of Fresh Mint Leaves, lightly packed 
2 T. Bavarian Seasoning
2 tsp. Sea Salt, or more to taste

NOTE: I'm doing a Whole30 right now, but if you're not- 1 T. of Dijon Mustard would be a really nice addition to this vinaigrette. 
  1. Using the grater attachment of a food processor, shred the brussels sprouts. Transfer to a large bowl.
  2. In a small bowl, whisk together the lemon juice, mint, Bavarian Seasoning, and sea salt. Slowly whisk in the 1/2 cup oil. Add additional seasoning, if needed. 
  3. Add half of the dressing to the brussels sprouts and toss well to combine, adding more dressing as needed. Top with chopped pistachios, dried cranberries, and bacon pieces and serve. 


Rachel said...

Wait, dijon mustard is a no for the Whole30? Shoot. I've been eating it. Couldn't find anything on the ingredient list that was a no :( PS. Totally making this salad soon. Looks amazing.

John Craft said...

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I am using this product now and not sure that I can still eat this food or not?

Basic Woman said...

I am so looking forward to making this! I found the link to your blog on Nom Nom Paleo. Great recipes!


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