Brussels Sprouts Salad with Apple Butter Vinaigrette
Recipe reprinted with permission from Southern From Scratch: Pantry Essentials and Down-Home Recipes, Ashley English, Roost Books 2018
Photo by Erin Adams
BRUSSELS SPROUTS SALAD WITH APPLE BUTTER VINAIGRETTE
Makes 4 to 6 servings
For the Vinaigrette
1⁄4 cup apple butter
2 tablespoons apple cider vinegar
1⁄4 cup extra virgin olive oil
1⁄2 teaspoon sea salt
Several grinds of black pepper
For the Brussels Sprouts
1 pound Brussels sprouts
4 slices thick-cut black pepper bacon (Vegetarians may omit the bacon and swap in 1⁄2 cup of toasted, coarsely chopped pecans.)
Combine all of the vinaigrette ingredients in a lidded jar. Shake until fully emulsified. Set aside.
Preheat the oven to 400°. Place a metal cooling rack over a large rimmed metal baking pan. Lay the bacon slices on the cooling rack and cook for 15 minutes, until browned and fragrant. Once cool to the touch, crumble into small pieces.
While the bacon cooks, tear the leaves off of each Brussels sprout, leaving behind the innermost core and bottom (discard or compost those pieces).
Place the Brussels sprouts leaves in a large bowl. Scatter the crumbled bacon over the leaves and pour in the vinaigrette. Use salad tongs or a spoon to toss to everything together until evenly coated. Serve immediately.
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