Roasted Brussels Sprout Salad with Radicchio, Egg Mimosa, and Bacon Vinaigrette
This roasted brussels sprout salad with bacon recipe is the perfect fall holiday side dish. The egg mimosa and salty vinaigrette is a great addition to the bitter radicchio and caramelized sprouts.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
- 1 pound brussels sprouts halved
- 1 tablespoon olive oil
- Sea salt
- 2 eggs
- 1 head radicchio halved and thinly sliced
- 4 ounces diced slab bacon or pancetta
- 1 teaspoon Dijon mustard
- 2 tablespoons red wine vinegar
Preheat the oven to 425 degrees F.
On a parchment-lined baking sheet, toss the Brussels sprouts with the olive oil until well coated. Arrange cut-side down and season with salt. Bake in the oven until browned and caramelized, 30 minutes.
Meanwhile, place the eggs in a small saucepan and cover with cold water by 1 inch. Bring to a boil. Remove the eggs from the heat and allow to sit in the water until cool enough to touch. Peel the eggs and press them through a coarse-mesh sieve into a bowl. Set aside.
In a small skillet, cook the bacon over medium-high heat until nicely browned and crispy. Remove from the heat. In a medium mixing bowl, whisk together the Dijon and vinegar. Add the bacon fat, a few drops at a time, and whisk until smooth. Fold in the remaining bacon and fat.
Arrange the radicchio and Brussels sprouts on a serving platter. Drizzle with the bacon vinaigrette and top with the egg mimosa. Serve immediately.