Ingredients:

  • 1 lb (450 g) Brussels Sprouts, trimmed, loose leaves removed, and finely shaved/shredded
  • 6 oz (170 g) Smoked Bacon (thick-cut) or Pancetta, diced
  • 1/2 cup (60 g) Pecans or Walnuts, lightly toasted and roughly chopped
  • 1/3 cup (50 g) Dried Cranberries (Craisons)
  • 1/2 cup (50 g) Pecorino Romano or Aged Parmesan, freshly grated or shaved
  • 1/2 cup (120 ml) Extra Virgin Olive Oil
  • 3 Tbsp (45 ml) Apple Cider Vinegar (or White Wine Vinegar)
  • 2 tsp (10 ml) Dijon Mustard
  • 2 tsp (10 ml) Pure Maple Syrup (Grade A Dark)
  • 1 Tbsp (15 g) Shallot, finely minced
  • 1/2 tsp Sea Salt (or to taste)
  • 1/4 tsp Freshly Ground Black Pepper (or to taste)

Instructions:

  1. Prepare the Crispy Bacon: Place diced bacon or pancetta in a cold frying pan. Cook over medium-low heat, stirring occasionally, until deeply golden brown and very crispy (approx. 8–10 minutes). Remove the bacon using a slotted spoon and place on kitchen paper to drain excess fat. Reserve the rendered fat if desired.
  2. Shred the Brussels Sprouts: Using a sharp knife or mandoline slicer, finely shred the prepared Brussels sprouts. Transfer the shredded sprouts into a large mixing bowl.
  3. Whisk the Vinaigrette: In a small bowl or jar, combine the Apple Cider Vinegar, Dijon mustard, maple syrup, minced shallot, salt, and pepper. Whisk vigorously. Slowly drizzle the olive oil into the mixture while continuously whisking until the dressing thickens slightly and emulsifies.
  4. Assemble and Dress the Salad: Add the drained, crispy bacon, the toasted pecans, the dried cranberries, and the grated cheese to the bowl with the shaved Brussels sprouts. Pour about 2/3rds of the vinaigrette over the salad and toss gently but thoroughly. Allow the salad to rest for 10 minutes for the flavours to meld and the sprouts to soften. Taste and adjust seasoning or add remaining dressing before serving immediately.