Brussels sprouts, gravenstein apple, and black pig bacon salads recipe

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  • Yield: 4 Servings


  • 4 ounces Black Pig bacon, or other quality bacon, cut into lardons
  • 4 cups Brussels sprouts, quartered
  • 1 shallot, minced
  • ¼ cup sherry vinegar
  • 1 head frisée, cleaned
  • 1 Gravenstein apple, diced
  • 3 tablespoons roughly chopped Marcona almonds
  • 1 tablespoon quality extra-virgin olive oil
  • Kosher salt and freshly ground black pepper, to taste
How to Make It
  1. In a large sauté pan on medium-high heat, render the bacon until slightly browned, a few minutes. Add the Brussels sprouts and cook until browned on at least one side, about 3 minutes.
  2. Add the shallots and open up their fragrance, about 1 minute. Add the vinegar, remove from heat, and toss. Return the pan to the heat until the Brussels sprouts are just tender, about 3 to 5 minutes. Remove from heat.
  3. Add the frisée, apples, almonds, and extra-virgin olive oil and toss. Season to taste with salt and pepper. Plate or eat right out of the pan!

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