It’s time for my annual plea to get you to make a salad for Thanksgiving!
Before I started blogging, I thought my family were the only weirdos who had this discussion every single year (me and my Mom are pro-salad, others are not). But now that I’ve made it my business to know what you all are eating, I see this same debate playing out over and over again in other people’s households. It’s a hot topic, as far as hot topics go in my world.
This Kale and Brussels Sprout Slaw with Bacon-Hazelnut Crumble is a salad I think is totally worthy of your Thanksgiving table (and Christmas, too!). It’s looks festive. It’s easy and light. And it has a few decadent ingredients, including crispy bacon and toasted hazelnuts, that make it feel special enough for the Holidays.
One of the best things about this Kale and Brussels Sprout Slaw with Bacon-Hazelnut Crumble is that it’s all made in a single skillet. You’ll start by cooking the chopped bacon until it’s crisp. Then use the rendered bacon fat to cook the shallots, garlic and hazelnuts. These ingredients get tossed together to make the “crumble”. Next, do a quick sauté of the kale and brussels sprouts, while adding in some lemon juice and maple syrup. This goal here is just to slightly wilt/softened the kale and brussels sprouts. Finally, add back the bacon-hazelnut crumble, garnish the slaw with pomegranate arils and shaved Parmesan cheese, and serve!
I know we’re all looking for ways to prepare as many dishes in advance as possible. But unfortunately, this slaw isn’t one of them. It should be served right away and enjoyed while still warm. You can, however, slice the kale leaves and shred the brussels sprouts 1-2 days in advance and store them in your refrigerator.
Cheers,
Liz
Kale and Brussels Sprout Slaw with Bacon-Hazelnut Crumble
Ingredients
For the Bacon-Hazelnut Crumble:
- 4 slices bacon, chopped
- 2 shallots, peeled and diced (about 1 cup)
- 1 garlic clove, peeled and minced
- 1/2 cup chopped hazelnuts
- Zest from 1/2 lemon
For the Slaw:
- 2 tablespoons extra-virgin olive oil
- 1 small bunch lacinato kale, stems removed and leaves thinly sliced
- 1 lb brussels sprouts, trimmed and thinly sliced
- 1 tablespoon maple syrup
- Juice from 1/2 lemon
- 1/4 tsp. salt
- 1/4 cup pomegranate arils
- 1/4 cup shaved Parmesan cheese
Instructions
- Make the bacon-hazelnut crumble. Heat a large non-stick skillet over medium-high heat. Add the chopped bacon and cook, stirring occasionally, until crisp, about 4-5 minutes. Remove using a slotting spoon and place on a paper towel-lined plate to drain.
- Add the diced shallot to the rendered bacon fat and cook, stirring occasionally, until softened, about 4-5 minutes. Stir in the garlic and cook for 1 minute. Remove to a clean bowl.
- Add the hazelnuts to the same skillet and cook until lightly toasted and fragrant, about 1-2 minutes. If your skillet is getting dry at any point, you can add a bit of extra-virgin olive oil. Remove the hazelnuts from the skillet and add them to the bowl with the sautéed shallots and garlic. Add the drained bacon and the lemon zest and stir to combine. Set aside.
- Make the slaw. Wipe out the skillet, if needed. Then warm the olive oil over medium-high heat. Add the kale and brussels sprouts and cook, tossing frequently with a pair of tongs, until they are just starting to soften/wilt, about 1-2 minutes. Stir in the maple syrup, lemon juice and salt and cook for another 1-2 minutes. Add the bacon-hazelnut crumble and toss to combine. Remove the skillet from the heat.
- Transfer the slaw to a serving plate/bowl. Top with the pomegranate arils and shaved Parmesan cheese. Serve while still warm.
