Fall-Soup-and-Salad-webThis is a wonderful warm salad on it’s own combined with Butternut Squash, Bosc Pear, and Star Anise Soup as a complete meal.

Ingredients for the salad:

4 slices bacon cut into 1/4 inch dice
1 pound Brussels Sprouts, any brown or damaged outer leaves discarded
1 large shallot, finely diced
Kosher salt and freshly ground white and black peppers

Method for the salad:

Brown diced bacon in large sauté pan, careful not to burn.
Spoon browned bacon onto paper towel to drain using slotted spoon. Drain all but 1 T. fat from pan.
Slice Brussels sprouts into 1/8 inch slices, discarding the bottom 1/3 with stem.  You will need to break up the slices.
Add 1 T olive oil to bacon fat and sauté diced shallot for 1 to 2 minutes.
Add sliced Brussels sprouts and sauté for 1 to 2 minutes until just heated and just starting to wilt. Toss in 1/2 of bacon and season to taste.

Jimmy Smith is the founder, co-owner, and VP of Love Catering, Inc. in Los Angeles, a full-service catering company to to the stars…and their hanger’s-on. For the past seven years, he has been a stay-at-home Dad and short-order cook for his partner and their seven year-old triplets here in Topsfield, MA. Yes, triplets…