I know, it looks like a lot of work; three recipes for one dish. You’re saying: “this better be worth it…” (it is). Even though there are three steps to this unique and tasty slaw, they are three pretty easy steps. And I threw in a reward just for making it… You only need half of the candied bacon for the vinaigrette! The rest is yours to do what you want. YAY!
- 1 cup dark brown sugar
- ½ teaspoon cayenne pepper
- 8 ounces thick cut bacon
- Preheat oven to 325°F. Line a baking sheet with aluminum foil (for easy clean up). Top baking sheet with a wire cooling rack and spray the rack with a little oil. Combine the brown sugar and cayenne and working on another sheet pan or plate (I just rolled out another piece of foil) lay out the bacon and pack sugar mixture on the bacon... really pack it on; dredging will not work. This is easiest if the bacon is cold. Lay bacon on wire rack and bake in preheated oven for 20 to 30 minutes or until the bacon is crisp (could be an extra 5 to 10 minutes). Remove from oven and let cool.
- ½ recipe of Candied Bacon, chopped
- 1 jalapeno, chopped
- ¼ cup extra-virgin olive oil
- ¼ cup cider vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- Toss all of the ingredients in a blender and give it a good blitz. Done.
- ½ lemon
- 2 cups cold water
- 1 large Granny Smith apple
- 1½ pounds Brussels sprouts
- 1 rib celery thinly sliced
- ⅓ cup toasted pecans, chopped
- 1 recipe Candied Bacon Vinaigrette
- Squeeze lemon into a small mixing bowl and add water. Julienne the apple and put in the water to keep from browning while you shred the Brussels sprouts. Remove any discolored leaves from the Brussels sprouts. Cut sprouts in half and cut across into thin strips; place in a large mixing bowl. Drain the apple and pat dry with a paper towel and then add to the bowl; add the pecans. Drizzle with the vinaigrette and toss.
And that’s all there is to it! 🙂
Cheers and Happy Grilling!