Weekend Recipe: Brussels Sprout Salad with Warm Bacon Vinaigrette

Not enthralled with the idea of eating raw Brussels sprouts? A warm bacon vinaigrette tenderizes the greens while giving it loads of flavor, so this Cook's Illustrated recipe will turn any skeptic into a believer!

Brussels Sprout Salad with Warm Bacon Vinaigrette
Serves 6

¼ cup red wine vinegar
1 tablespoon whole-grain mustard
1 teaspoon sugar
Salt and pepper
1 shallot, halved through root end and sliced thin crosswise
4 slices bacon, cut into ½-inch pieces
1 ½ pounds Brussels sprouts, trimmed, halved, and sliced thin
1 ½ cups finely shredded radicchio, long strands cut into bite-size lengths
2 ounces Parmesan, shaved into thin strips using vegetable peeler
¼ cup sliced almonds

A food processor's slicing blade can be used to slice the Brussels sprouts, but the salad will be less tender.

Whisk vinegar, mustard, sugar, and 1/4-teaspoon salt together in bowl. Add shallot, cover tightly with plastic wrap, and microwave until steaming, 30 to 60 seconds. Stir briefly to submerge shallot. Cover and let cool to room temperature, about 15 minutes.

Cook bacon in 12-inch skillet over medium heat, stirring frequently, until crisp and well rendered, 6 to 8 minutes. Off heat, whisk in shallot mixture. Add Brussels sprouts and radicchio and toss with tongs until dressing is evenly distributed and sprouts darken slightly, 1 to 2 minutes. Transfer to serving bowl. Add Parmesan and almonds and toss to combine. Season with salt and pepper to taste, and serve immediately.