Warm Brussels Sprout Salad
This Brussels Sprouts Salad will be a crowd pleaser at your dinner table or at your next event -- even if for Brussels Sprouts haters! The key is to thinly slice or grate them for even cooking, otherwise they are a mix of overdone and underdone. Blech.
- 4 tbsp cooking fat bacon fat, ghee, butter, etc.
- 1 med. onion diced
- 8 slices pasture-raised bacon cooked and crumbled
- 3 eggs pasture-raised
- 2-3 lbs. brussels sprouts trimmed and thinly sliced
- 1 avocado cubed
- 2 tbsp balsamic vinegar
- 1 tsp sea salt
- ½ tsp fresh ground pepper
Melt 1 tbsp of cooking fat in large skillet, sauté onions until almost translucent. Remove and set aside.
Crack three eggs into a bowl and whisk. Melt 1 tbsp of cooking fat in the skillet and add the eggs. Stir the eggs until scrambled. Remove and set aside.
Add 2 tbsp butter and thinly sliced Brussels sprouts to the skillet. Season with sea salt and pepper and sauté. Cook for approximately 10-15 minutes, mixing regularly.
Add the onions, Brussels sprouts, eggs, and bacon to a large bowl and mix. Add the cubed avocado on top of the Brussels sprouts mixture. Drizzle balsamic vinegar on top, and season with salt and pepper to taste. Serve warm.