Brussels Sprouts Caesar with Warm Bacon Vinaigrette

Name: Brussels Sprouts Caesar with Warm Bacon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vinaigrette; 1/2 cup OSCAR MAYER Bacon Pieces; 1 cup shallots; 2 cups champagne vinegar; 1 cup brown sugar, lightly packed; 1/2 cup GREY POUPON Classic Dijon Mustard; 2-2/3 Tbsp. anchovy paste; 1 tsp. cracked black pepper; Pickled Cabbage; 1 qt. HEINZ Distilled White Vinegar; 1/2 cup granulated sugar; 2-2/3 Tbsp. pickling spice mix; 2 cups purple cabbage, shredded; Salad; 32 each anchovy fillets; 1 cup Prepared tempura batter mix; 2 gal. Brussels sprouts leaves, deep fried; 16 each eggs, cooked sunny side-up

Servings: persons

Vinaigrette
1/2 cup OSCAR MAYER Bacon Pieces
1 cup shallots
2 cups champagne vinegar
1 cup brown sugar, lightly packed
1/2 cup GREY POUPON Classic Dijon Mustard
2-2/3 Tbsp. anchovy paste
1 tsp. cracked black pepper
Pickled Cabbage
1 qt. HEINZ Distilled White Vinegar
1/2 cup granulated sugar
2-2/3 Tbsp. pickling spice mix
2 cups purple cabbage, shredded
Salad
32 each anchovy fillets
1 cup Prepared tempura batter mix
2 gal. Brussels sprouts leaves, deep fried
16 each eggs, cooked sunny side-up

1
Vinaigrette: Crisp bacon in saute pan.
2
Remove bacon from pan with slotted spoon, reserving any drippings in skillet.
3
Drain bacon on paper towels.
4
Set aside.
5
In the same pan, sweat shallots in bacon drippings, then whisk in vinegar, brown sugar, mustard, anchovy paste and pepper until blended.
6
Cook until warmed.
7
Return bacon to pan; stir.
8
Keep warm.
9
Pickled Cabbage: Mix vinegar, sugar and pickling spice in glass bowl until blended.
10
Add cabbage; toss to evenly coat.
11
Let stand at least 15 min.
12
; drain.
13
Salad: Dip anchovies, 1 at a time, into tempura batter; deep fry 1 min.
14
or until crisp.
15
Drain on paper towels.
16
For each serving: Spoon 2 Tbsp.
17
Vinaigrette onto warm plate.
18
Toss 2 cups Brussels sprouts leaves with 2 Tbsp.
19
Pickled Cabbage; spoon over vinaigrette on plate.
20
Top with 1 egg and 2 anchovies.

1086

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Vinaigrette, 1/2 cup OSCAR MAYER Bacon Pieces, 1 cup shallots, 2 cups champagne vinegar, and more.

Yes, Brussels Sprouts Caesar with Warm Bacon Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!