Don’t think you like Brussels sprouts? Think again! Our O California Port Balsamic Vinegar makes all the difference in the world. Try your Brussels sprouts raw in this delicious salad from Kate Mann’s Salad Every Day blog. These little cruciferous vegetables are full of vitamins, fiber, and disease-fighting phytochemicals. Enjoy!
Cook the bacon: Place a large skillet over medium high heat and cook the bacon until dark brown and crisp. Remove to drain on paper towels, and pour off all but about 2 tablespoons of the bacon fat from the skillet. Chop the bacon into salad size pieces and set aside.
Sear the Brussels sprouts: Return the skillet to the stove, add the O California Extra Virgin Olive Oil to the bacon fat and warm until hot but not smoking. Add the Brussels sprouts, sprinkle with the salt, and cook until brown around the edges, turning occasionally. Turn off the heat, add the tomatoes, and toss gently. Whisk the minced garlic into O California Port Balsamic Vinegar and drizzle over the Brussels sprouts and tomatoes. Toss together well.
Assemble the salad: Transfer the salad greens to a salad bowl. Top with the Brussels sprouts/tomato combination and toss all of the ingredients together well. Add the chopped bacon and a few grinds of pepper. Serve, and enjoy!