Warm Brussels sprout salad with bacon and hazelnut vinaigrette from Serious Eats by J. Kenji López-Alt

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Notes about this recipe

  • rionafaith on March 20, 2017

    I made this again, just days afterwards, since it was so good the first time and I still had some brussels sprouts in the fridge. This time I added a de-seeded, minced bird's eye chili and that slight bit of heat made it even better. New favorite.

  • rionafaith on March 16, 2017

    Quick, easy, and delicious -- very nice mixture of flavors and textures. I might try toasting the hazelnuts next time, but it's not necessary as the hot bacon fat kind of toasts them when mixing the vinaigrette. Curious how this would be cold as well, but there were no leftovers so I'll have to wait until next time!

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