Shredded Brussels Sprouts Salad with Bacon, Apple & Gorgonzola
Shredded Brussels Sprouts Salad with Bacon, Apple & Gorgonzola – a wholesome yet indulgent recipe from the Andie Mitchell’s cookbook, Eating in the Middle: A Mostly Wholesome Cookbook. Reprinted with permission.
1large Granny Smith applepeeled, cored and finely chopped (about 1 cup)
2ouncesGorgonzola cheesecrumbled (1/2 cup)
Halve the sprouts and thinly slice them into ribbons lengthwise. Rub the slices gently between your fingers to separate the layers and put them in a large bowl.
In a 12-inch nonstick skillet set over medium-high heat, cook the bacon until crisp, 5 to 7 minutes. Transfer to a paper towel-lined plate to drain.
Pour off all but 1 tablespoon of the rendered bacon fat from the pan and return the pan to medium-high heat. Add the sprouts, salt and pepper, and cook, stirring frequently until browned, 4 to 5 minutes.
Transfer the sprouts to a large bowl, crumble the bacon on top, and add the apple pieces and cheese. Toss to combine, divide among 4 plates, and serve.