Ingredients:

  • 1/2 cup Extra Virgin Olive Oil
  • 3 Tbsp Apple Cider Vinegar (ACV)
  • 1 Tbsp Pure Maple Syrup
  • 1 tsp Dijon Mustard
  • 1 tsp Fresh Lemon Juice
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 5 lbs Brussels Sprouts, trimmed, ends removed, shaved thin
  • 4 slices Thick-Cut Bacon, cooked crispy and crumbled
  • 1/2 cup Walnuts or Pecans, toasted lightly and roughly chopped
  • 1/4 cup Dried Cranberries (Optional)
  • 4 Large Eggs, hard-boiled, peeled, and chilled
  • 1 Tbsp Fresh Chives or Parsley, finely minced, for garnish

Instructions:

  1. Hard-Boil the Eggs: Place eggs in a saucepan, cover with cold water by 1 inch. Bring to a rolling boil, then remove immediately from heat, cover, and let stand for exactly 9 minutes. Drain and immediately transfer to an ice bath for 5 minutes. Peel and refrigerate until fully chilled.
  2. Cook the Bacon and Toast the Nuts: Cook the bacon until crisp. Remove bacon and crumble. In the same pan, quickly toast the walnuts or pecans until fragrant (2-3 minutes). Set aside.
  3. Prepare the Vinaigrette: In a small jar, combine all Vinaigrette ingredients (oil, ACV, maple syrup, Dijon, lemon juice, salt, pepper). Seal and shake vigorously until emulsified. Taste and adjust seasoning.
  4. Shave the Sprouts: Trim the ends of the Brussels sprouts. Using a mandoline or food processor, slice the sprouts into very thin shreds (aiming for less than 1/8 inch or 3 mm). Place all shaved sprouts into the large mixing bowl.
  5. Dress the Sprouts: Pour about three-quarters of the Vinaigrette over the shaved sprouts. Toss thoroughly, ensuring the dressing coats every strand.
  6. Wilt (Resting Period): Cover the bowl and refrigerate for a minimum of 30 minutes, or up to 2 hours. This acidic bath starts to tenderize the raw sprouts.
  7. Final Toss: Remove the bowl from the fridge. Stir in the crumbled bacon, toasted nuts, and dried cranberries (if using). Taste and add more salt, pepper, or the remaining reserved vinaigrette if the salad tastes dry.
  8. Plate and Garnish: Transfer the salad to a serving platter or individual bowls.
  9. Grate the Egg: Using a fine Microplane or the small holes of a box grater, grate the chilled hard-boiled eggs directly over the top of the salad until they form a light, snowy layer.
  10. Finish: Sprinkle the grated egg topping with fresh chives or parsley. Serve immediately.