Everyone knows that bacon goes well with roast Brussel sprouts, but did you know it also works with them raw in a salad? Here's an easy way to do it using the hot bacon drippings as the base for the dressing that is super keto-friendly.
Keto Brussel Sprout Salad with Hot Bacon Dressing Recipe
- ½ pound brussel sprouts
- ⅓ cup extra virgin olive oil
- ½ tablespoon raw cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon gold erithrytol monk fruit sweetener, powdered in a spice grinder
- 4 pieces bacon
- Flaky sea salt (like Maldon or Fleur de sel and freshly ground black pepper (to taste)
Rinse and dry the brussel sprouts. Slice off the woody end and discard. Cut the brussel sprout in half lengthwise. Lay the flat side of the sprout face down and then slice lengthwise into thin strips. Repeat with all of the sprouts. Alternatively, shred the brussel sprouts on a wide grater.
Cut the raw bacon into small pieces. Heat a skillet to medium heat and fry the bacon pieces until crisp.
Transfer the bacon pieces to the bowl of sprouts.
Reserve the bacon grease and pour into a mason jar. Add the remaining ingredients to the mason jar. Tighten the lid and shake vigorously until the dressing has emulsified and smooth.
Pour the dressing over the sprouts when ready to eat. Toss to coat. Serve immediately. Garnish with extra bacon, if desired.
Did you make this keto Brussel sprout salad with hot bacon dressing recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)