Brussels Sprout Panzanella Salad
Servings Prep Time
4people 15minutes
Cook Time
40minutes
Servings Prep Time
4people 15minutes
Cook Time
40minutes
Ingredients
Instructions
  1. Preheat oven to 350 degrees. Place bread cubes on a baking sheet, drizzle with 2 tablespoons extra virgin olive oil. Toss to coat. Bake 10-12 minutes until toasted. Remove and set aside.
  2. While bread toasts, cook bacon until crispy in an large cast iron or oven safe skillet. Drain bacon on a paper towel lined plate, set aside.
  3. Reserve 2 tablespoons bacon droppings, set aside.
  4. Add Brussels sprouts to skillet, toss to coat in remaining bacon fat. Place skillet in oven, roast 15-20 minutes until slightly charred and tender. Remove and set aside.
  5. In a small bowl whisk together remaining tablespoon oil, reserved bacon drippings, mustard, garlic and vinegar.
  6. Place bread, roasted sprouts, apples, and bacon to a large bowl. Drizzle with vinaigrette, toss to coat.
  7. Top with almonds and serve warm. Can also be serve room temperature if desired.