Favourite fall salad recipe :)

You say Brussel sprouts I used to say – Blaaahh!!! I hated them for years… After my very first attempt to diet, back in 2007. I ate so many of them, boiled and blunt, that i ‘d never even wanted to hear about them.

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Until a few years ago, when a friend and me went over for dinner to one of my favourite restaurants in NYC by my old lab – The Grange bar and eatery, and he order the warm Brussel sprout salad. Well I obviously cringed, but then when it actually came and I tried it I was a big fan!

Now, fast forward a few years later, and I walked into the grocery store here and literally bump into a bag of brussel sprouts! After a long moment of me staring at them and them staring back at me I placed them in my basket wanted to try – this is the key word here – to recreate from memory that salad I had a few years back…

Did it work? Oh yes it did! @mymamus and I are totally hooked!!

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INGREDIENTS

2lbs fresh (I ‘ve never used frozen) brussels sprouts

0.5 lbs bacon bits

olive oil

salt (I love Himalayan salt) and pepper

Optional toppings:

chopped pecans, parmesan cheese, poached egg

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Heat the olive oil in a pan and brown the bacon bits. Cut the stems and wash the brussels sprouts. Dry them up using a paper towel and cut them into 3 pieces in a direction parallel to their stem. Once the bacon is cooked – not crispy – place the cut brussels sprouts in the pan and occasionally stir. Once the brussels sprouts are a little softer, add salt and pepper to taste. Leave them in medium heat until the brussels sprout are cooked and tender and not crunchy.

Pour contains into a plate and topped either with pecans and parmesan cheese or with a poached egg 🙂

Let me know what do you think! If you are a bacon lover like myself you ‘ll certainly enjoy it!

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