Recently I went with a coworker to have lunch at East Side King in Austin. We each had this Brussel Sprouts Salad that was unbelievably satisfying. Coming from someone who a year ago never would have willingly had Brussel Sprouts, that is saying a lot!
As soon as I took my first bite I knew I had to recreate this for my family. So I did exactly that for our Easter dinner and I’d say it was a hit. My sister, who had never had Brussel Sprouts before, even loved it.
It wasn’t exactly how East Side King makes it as theirs calls for basil, mint and cilantro – but it was delicious none the less. One other thing – is it Brussel Sprouts or Brussels Sprouts?
4 slices Bacon
Brussel Sprouts, ends cut off then cut in half
Salt and pepper, to taste
Salad (mixed greens with veggies in a bag or your favorite variety)
Balsamic Vinegar dressing
In a large frying pan, cook bacon until crisp. Remove from the pan and drain on paper towels. Add about 3 Tbsp olive oil to the bacon grease and turn heat up to high (not boiling high but enough to get your sprouts crispy).
Season your Brussel sprouts with salt and pepper. Add to the pan and fry, stirring occasionally. Depending on how many sprouts you use, you may need to do this in batches.
Fry the sprouts until they look charred and have a good crispiness to them. Drain and set aside.
In a large serving bowl, add your rinsed salad. Crumble your bacon. Toss in the bacon and pecans to the salad. Add the sprouts and mix together. Drizzle balsamic vinegar dressing to the salad. Enjoy!
Pics from my outing to East Side King: