Sides have become the star at my dinner table lately. I’ve been hooked on brussels sprouts for a few years now, and things only get more delicious when you add BACON! Am I right? This light salad is perfect for your next picnic, dinner party, or gathering!
2 pounds Brussels sprouts, trimmed and thinly sliced
6 slices bacon, chopped
1 tsp minced garlic
1 tablespoons red wine vinegar
salt and pepper to taste
1/2 tsp garlic powder
1 egg, poached
Dash Aleppo pepper
Cook the bacon in a large skillet over a medium flame until it’s crisp (About 5-7 minutes). Remove the bacon from the pan and set aside on paper towels to absorb the excess grease.
Add the garlic to the bacon fat and cook for just a minute, stirring until it is fragrant. Add the Brussels sprouts and cook until they are slightly wilted. Season with salt, pepper and garlic powder to taste.
Add the red wine vinegar, bacon and toss to combine. Top with poached egg dusted with Aleppo pepper and serve immediately. Enjoy!