Brussel Salad with sautéed Shallots and Sweet Potato, topped with Crispy Bacon and Balsamic Reduction

March 22, 2015

 Can you say Spring? This salad is so Spring! And definately out of the box. I've noticed Brussels have been all the trend lately so I wanted to make a salad with them. They're super pretty too, I love the leaves of them. 

 I just cannot get over how beautiful this salad is. Yeah it's salad and it's topped with bacon, doesn't that defeat the purpose of eating a salad? You might be thinking....well no., It looks like a lot but half of it is the sweet potato! Bacon is GREAT in salads, adds that nice salty fattiness...a little aint going to hurt cha. Pairs super well with the brussels. 

 It blows my mind how the vegetable every child despises is Brussels Sprouts! Guilty! Whoda thunk I'd be blogging about it one day. If you can't even think about them then that's fine....sub with spring mix...but I'm telling ya, THIS RIGHT HERE, is the salad of this spring season. 

 So...another thing...those white blobs you see. That was something I added last second because I felt this salad needed a creamy opponent. It's a blue cheese dressing I made, I'll tell you how to make it below. To Die For!

 

Ingredients:

  • Brussel Sprouts (about 20 of them)

  • 6 Slices of Bacon

  • Olive Oil

  • 3 shallots sliced thin into rings

  • 1 medium sweet potato 

  • Balsamic Reduction (if you don't have this, just cook balsamic over med-low heat until thickened, or use balsamic vinaigrette)

  • handful of chives

 

Quick Blue Cheese Dressing:

  • 1 c nonfat greek yogurt

  • 1 1/2 Tbs white wine vinegar

  • 1/2 tsp sugar

  • 1 1/2 Tbs cream (to loosen the dressing)

  • 1/2 tsp salt

  • 1/2 tsp fesh pepper

  • 3 Tbs crumbled gorgonzola or blue cheese

 

Directions:

  1. Slice the shallots and cook over medium heat in a pan, with a little olive oil, until slighly browned. You don't want to caramelize them!

  2. As they are cooking, dice up your sweet potato into 1/2 inch cubes and place in a pan, with a little butter and olive oil, over medium heat stirring until browned on all sides.

  3. As both are cooking, start getting the brussels ready. 

  4. To cut mine, I cut off the bottom and peeled off the leaves, because they really add a nice texture and look to the salad. Once you can't peel anymore off, slice the brussels thinly. Some will stay in one full disk others will fall apart into rings. Continue until all brussels are cut.

  5. When they are done, place onto serving plates.

  6. At this point, your shallots  should be done, keep over low heat and keep stirring those potatoes!

  7. Now is the time to cook the bacon, cook until crispy!

  8. Now if you decide you want the blue cheese dressing. Combine all ingredients in a plastic container, and mix well by shaking with a secure lid. Done!

  9. When bacon and potatoes are done you are now ready to assemble this beauty!

  10. Place a little gorgonzola over the salads, then with the shallots, then the sweet potato, then dollops of the blue cheese dressing, then the bacon!

  11. Then cut the chives thinly and sprinkle overtop. 

  12. And lastly, drizzle with the balsamic reduction. 

  13. ENJOY!!!!!!!!!!! Spring is here!

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