I love planning a menu. Nothing gives me more pleasure than deciding on a theme, however loose it may be, making sure each dish plays off of the next to create a harmonious and delicious meal to share with others. It satisfies both my creative brain, and anal retentive control freak tendencies, two traits that go hand in hand in my universe. Hi, hello! Textbook Sagittarius over here!

This week’s art inspired recipe is a riff on a very old roasted Brussels sprout recipe that I developed for my first ever Thanksgiving menu, cooked waaaaaay back in 2010. I’ve hosted many Thanksgivings since then, but one thing remains the same- my undeniable urge to change things up. I told you I was a total textbook Sagittarius. And even though the original has become a staple on the Rose family Thanksgiving menu, this year I wanted to give these trusty Brussels sprouts a little Turkey Day makeover.

As much as I love all the rich, starchy, gut bombs that Thanksgiving has to offer, I need a raw salad on the menu to provide the illusion of having a balanced meal. This Brussels sprout salad with warm apricot bacon dressing really satisfies my need for both. Thinly sliced raw Brussels sprouts get dressed in a warm bacon fat dressing made with sweet apricot jam, apple cider vinegar, and warming garam masala. I’ve added some crispy shallots and marcona almonds in with the bacon bits to give this salad optimal crunch. Honestly, it’s even better than the original version, which had the same flavor profile but with roasted Brussels sprouts, and not as many crunchy bits. My FIL may disagree with me on this (the original version is his ride or die), but for me it’s inevitable, the crunchy bits always win.

Brussel Sprout Salad with Warm Apricot Bacon Dressing

Ingredients:

2 lbs Brussels sprouts

8 slices bacon, sliced into thin strips

1 large shallot, sliced into rounds- approximately 1/3 C

6 Tbsp apricot jam

3 tsp garam masala

1 tsp kosher salt

1/2 C apple cider vinegar

3 Tbsp olive oil

3 Tbsp bacon drippings

1/4 C marcona almonds

Wash and remove the outer leaves of the Brussels sprouts. Cut in half, then slice very thinly, discarding the bottom core. Transfer to a large bowl.

In a large frying pan, cook bacon over medium-medium high heat until crispy and brown, approximately 7-10 minutes. Remove the bacon and drain on a paper towel lined bowl. Reserve bacon drippings in pan, and add the sliced shallots. Fry until crispy and golden brown. Remove the shallots from the pan, and drain on a paper towel. Reserve the remaining bacon drippings in the pan, approximately 3 Tbsp worth.

Add apricot jam, garam masala, salt, apple cider vinegar, and olive oil to bacon drippings. Stir continuously to combine and bring to a boil. Remove from heat and pour the dressing over the brussel sprouts. Toss to coat evenly. Mix in marcona almonds and 3/4 of the crisped bacon. Top with fried shallots and remaining bacon. Best served while still warm.